Creation and quality characterization of processed cheeses derived mainly from Halloumi cheese

Abstract

-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

Development Of Processed Cheese Spread Using Ras Cheese With Fruits and Vegetables

“…The reason for that could be the lower content of protein of carrot paste than that in the control cheese, also the presence of sugar which weak the network of cheese. These obtained results are in the same line with those of (Kaminarides et al, 2006) who revealed that ash and salt contents of the cheese blend increased the hardness of the resulting processed cheese, so the control cheese was harder than the carrot cheese.…”

Production of Functional Spreadable Processed Cheese Supplemented with Sweet Red Pepper Paste

“…Moreover, raising SRPP (20%) resulted in a tendency for an increase in firmness (Table 6). On the other side, Kaminarides et al (2006) found that increasing the Halloumi cheese, salt, and ash levels of the blend increased the resulting processed cheese's hardness. Besides, the textural parameters included chewiness and springiness were increased by increasing the levels of SRPP.…”

Textural Properties of Herby Cheese

“…Similar Adda et al [27] stated that cheeses of higher fat content are more elastic. Kaminarides et al [28] reported that increasing the salt and ash contents increased the hardness of the processed cheese. Korish and Abd-Elhamid [29] mentioned that the lowest values of hardness, springiness and chewiness in Kareish cheese, might be a result of the increase in cheese moisture content.…”