Composition and Quality of Low‐Fat Halloumi Cheese Made Using Modified Starch as a Fat Replacer

Abstract

The use of modified maize starch as a fat replacer in low‐fat Halloumi cheese is investigated. Halloumi cheese is made from cow milk (3.5% fat) or from partially skimmed cow milk (1% fat) with 1%, 2%, and 3% modified starch. The addition of modified starch to cow's milk decreased rennet coagulation time and curd syneresis but increased curd tension. The modified starch addition also increased yield and total nitrogen but decreased pH, total solids, fat, ash, and total volatile fatty acids. Total bacterial count and lipolytic bacteria decreased, but proteolytic bacteria and moulds and yeast increased with the added modified starch. The hardness and gumminess values increased, but the elasticity and cohesiveness values of Halloumi cheese decreased. The sensory properties are improved by the addition of modified starch.

Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation

“…The addition of modified starch to cow milk improved the sensorial properties, yield, and protein content. In addition, it decreased the fermentation time, pH, total solids, fat, ash, and total volatile fatty acids, as well as total bacterial count and lipolytic bacteria [130]. Sesame seeds (0-6%) used as fat replacers increased total solid, fat, and acidity but decreased the protein and ash contents in Labneh [131].…”

“…It was also reported that the partial substitution of 30% of cow milk with camel milk to make low-fat Akkawi improved the rheological properties during the storage period [129]. Low-fat Halloumi was made by using modified maize starch as a fat replacer [130]. The addition of modified starch to cow milk improved the sensorial properties, yield, and protein content.…”

“…There is still plenty of room for innovations to find the right balance between the traditional know-how to maintain the peculiar taste and flavor and the use of novel technologies to improve the nutritional profile and productivity. -Improvement of the sensorial parameters and safety against pathogens [124] Labneh Addition of probiotic bacteria -Decrease in the fungi and psychrophili counts [119,127] Butter Addition of encapsulated Lactobacillus acidophilus (5 and 10%) -Increase in probiotic micro-organisms [56] Akawi cheese Addition of Lactobacillus Plantarum and partial substitution (30%) of cow milk with camel milk -Improvement in scavenging rates, ACE-inhibition activity, antiproliferation activity and shelf life -Improvement in the rheological properties [128,129] Halloumi cheese Addition of modified maize starch as a fat replacer -Decrease in fermentation time, pH, total solids, fat, ash, and total volatile fatty acids, and total bacterial count -Improvement of sensorial properties, yield, and protein content [130] Labneh Addition of sesame seeds (0-6%) as a fat replacer -Increase in total solid, fat, and acidity -Decrease in the protein and ash contents [131] Labneh Substitution of 50% of milk fat with wheat germ oil encapsulated in natural casein micelles -Improvement of physicochemical and sensorial properties [132] Domiati cheese Partial substitution of milk fat with jojoba oil -Decrease in trans-fat and cholesterol -Improvement of the sensorial properties [133] Kish Addition of a mix of pomegranate seed oil and/or gum Arabic -Improvement of plasma high-density lipoprotein cholesterol, blood glucose, plasma dyslipidemia, and urea parameters [134] Halloumi and Nabulsi cheeses Substitution of NaCl with KCl -No effect on the chemical and sensorial properties [125,126] Halloumi cheese Dry salting for 24 h -Increase in the calcium, phosphorus, magnesium, and potassium contents -Reduction in the hardness and fracturability [105] Shanklish cheese Addition of whey proteins and micellar casein (1 and 2%)…”

The catalytic and kinetic characterization of Bacillus subtilis MK775302 milk clotting enzyme: comparison with calf rennet as a coagulant in white soft cheese manufacture

“…The rate of TVFA accumulation increased with increasing the storage time in both control and partially purified enzyme treatments. Other authors also noticed a gradual increase in TVFA contents during the storage period which might be due to increasing the lipolysis rate [ 57 ]. It was clear that cheese made by the purified B. subtilis MCE had more volatile flavor compounds compared to the control, and this could be due to the high lipolytic activity of the coagulant.…”

Natural ingredients and probiotics for lowering cholesterol and saturated fat in dairy products

“…Hydrocolloids are also used for the preparation of cheese analogues to improve their structural properties. For instance, a low-fat Halloumi cheese prepared using modified maize starch as a fat replacer showed improved textural and sensory properties while decreasing the period of rennet coagulation, compared to control cheese (Basiony and Hassabo, 2022). In another study, the effect of native and modified starch was compared as a fat replacer in the preparation of cheese.…”