-Four new types of processed cheese based on Halloumi cheese were produced. Each cheese had the same concentration of dry matter (53%) and fat in dry matter (65%), but the constituents (Halloumi cheese, Kopanisti cheese, strained yoghurt, butter, emulsifiers and water) differed in concentration. Significant statistical differences were noticed in the total protein, water-soluble protein, lactose, ash, pH, hardness, springiness, adhesiveness, cohesiveness, gumminess, chewiness and organoleptic characteristics of the cheeses produced. In all these cheeses, the total microbial flora was low. Yeasts and molds were detected in some samples, but at negligible levels. There were no coliforms. The most important volatile aromatic components of these four types of processed cheese were ethanol, acetone, butanoic, hexanoic and acetic acids. On the basis of the organoleptic assessment the most desirable product was the one that contained 57.8% Halloumi cheese, 17.7% butter, 14.1% water, 7.9% strained yoghurt and 2.3% emulsifiers. grasse dans l'extrait sec (65 %). Des différences statistiques significatives ont été notées dans la teneur en protéine totale, protéine hydrosoluble, lactose, cendre, pH, et pour la dureté, l'élasticité, l'adhérence, la cohésivité, la viscosité, la masticabilité et les caractéristiques organoleptiques des fromages fondus obtenus. La flore microbienne des fromages est restée dans tous les cas à des niveaux assez bas. Des levures et des moisissures ont été trouvées dans certains échantillons à des niveaux négligeables. Il n'y avait pas de coliformes. Les composés volatils les plus importants étaient les aldéhydes, les alcools, les cétones, les esters et les acides (butyrique, hexanoique et acé-tique). Le produit le plus satisfaisant était celui qui a contenait 57,8 % fromages Halloumi, 17,7 % de beurre, 14,1 % d'eau, 7,9 % de yaourt égoutté et 2,3 % d'émulsifiant.fromage fondu / Halloumi / texture / composés volatils
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