The effect of cooking time on curd composition and textural properties of sheep Halloumi cheese

Kaminarides, Stelios; Litos, Ioannis; Massouras, Theofilos; Georgala, Aikaterini

doi:10.1016/j.smallrumres.2015.01.025

Cited by 15 publications

(13 citation statements)

References 27 publications

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“…Regarding unsalted cheeses, values for hardness, cohesiveness, and elasticity were in agreement with other values reported for fresh unsalted Halloumi cheeses cooked for 30 min [33].…”

Section: Resultssupporting

confidence: 88%

“…In contrast, dry-salted cheeses and brine-salted cheeses did not statistically differ in cohesiveness at both salting temperatures, even compared with the unsalted cheese controls. The same was true for the elasticity, although the obtained values were lower than the values reported for ovine Halloumi cheese [33]. Ayyash et al [9] reported increased adhesiveness and decreased cohesiveness for Halloumi cheese kept in 18% brine at 4 °C for 56 days, due to decreased calcium content and increased proteolysis.…”

Section: Resultsmentioning

confidence: 71%

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Influence of Salting Method on the Chemical and Texture Characteristics of Ovine Halloumi Cheese

Kaminarides

Moschopoulou

Karali

2019

Foods

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The effects of dry salting for 24 h, or brine salting under different conditions (i.e., 7%, 10%, or 13% NaCl (w/w) at 4 or 20 °C for 3, 6, 24, or 48 h) on ovine Halloumi cheese composition and textural properties were studied. In the brine-salted cheeses, the moisture content, ranging from 45.53 ± 0.7 to 53.55 ± 0.6 g/100 g, was decreased as the concentration and temperature of brine and salting time were increased. In contrast, the salt content, ranging from 2.17 ± 0.01 to 4.97 ± 0.10 g/100 g, increased by increasing the salting time and brine concentration, and the increased sodium content of cheeses was correlated with their decreased potassium content. Cheeses dry-salted for 24 h contained higher levels of calcium (1064–1093 mg/100 g) than brine-salted cheeses kept for 24 or 48 h (751–922 mg/100 g). The same trend was observed for phosphorus, magnesium, and potassium content. In addition, dry-salted cheeses showed significantly (p < 0.05) lower hardness and fracturability values, compared to cheeses brine salted at 13% brine for more than 24 h, independently of the brine temperature. It was concluded that dry salting of Halloumi cheese for one day was the most appropriate salting method for dietary and nutritious reasons.

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“…Regarding unsalted cheeses, values for hardness, cohesiveness, and elasticity were in agreement with other values reported for fresh unsalted Halloumi cheeses cooked for 30 min [33].…”

Section: Resultssupporting

confidence: 88%

Section: Resultsmentioning

confidence: 71%

Influence of Salting Method on the Chemical and Texture Characteristics of Ovine Halloumi Cheese

Kaminarides

Moschopoulou

Karali

2019

Foods

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“…Ca, Mg, P, and K content of brined cheeses were higher than that of salted cheese. This is because the soluble Ca, Mg, P and K salts remain in the cheese during dry salting, but these minerals pass from the cheese to the brine solution during the brine salting (Kaminarides et al, 2015). Also, the Na content of brined cheese samples was higher than the dry salted cheese.…”

Section: Re Sults and Discussion Smentioning

confidence: 99%

“…The salt content of cheese varies according to the method of salting, cheese-type, cheese geometry, cheese size, etc. This not only affects its flavor but also many of its physicochemical characteristics (Kaminarides et al, 2015). Although Malatya cheese can be salted in different ways, there are only studies in the literature which reported about salted in brine (Hayaloglu & Brechany, 2007;Hayaloglu et al, 2008Hayaloglu et al, , 2010Hayaloglu et al, , 2014Karatekin, 2014).…”

Section: Practical Applicationsmentioning

confidence: 99%

Kinetic modeling of macroelement concentration of Malatya cheese produced by traditional method

Doğan

Köse

2021

J. Food Process. Preserv.

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In this investigation, the concentration kinetics of macroelements (Na, Ca, P, Mg, and K) for Malatya cheese due to salting in different ways (dry salted and brined) and storing at different temperatures (7 and 20°C) for 120 days, were studied. Changes in macroelement of Malatya cheese for modeling were determined using Inductively Coupled Plasma-Optical Emission Spectrometer (ICP-OES) at different storage times (0, 30, 60, 90, and 120 days). The zero-order kinetic model with R 2 of 0.91-0.99 was determined to be the best model for Na, Ca, and P contents for brined and dry

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“…En quesos de mayor consumo en mercados especializados, se evalúan algunos parámetros asociados a la estabilidad y conservación adecuada como el pH y la actividad de agua [6], la evolución de la dureza y de la textura en pruebas de Análisis de Perfil de textura (TPA, por sus siglas en inglés) [7,8] y las propiedades asociadas a percepción sensorial [8], todo con el fin de asegurar un manejo y conservación adecuado y presentar un producto atractivo a los consumidores.…”

Section: Neste Trabalho Foi Estudada a Influência De Parâmetros Variunclassified

Evolución De Parámetros Fisicoquímicos De Quesillo Huilense,en Almacenamiento Refrigerado

Peña

Bolaños

Castillo

2016

BSAA

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The effect of cooking time on curd composition and textural properties of sheep Halloumi cheese

Cited by 15 publications

References 27 publications

Influence of Salting Method on the Chemical and Texture Characteristics of Ovine Halloumi Cheese

Influence of Salting Method on the Chemical and Texture Characteristics of Ovine Halloumi Cheese

Kinetic modeling of macroelement concentration of Malatya cheese produced by traditional method

Evolución De Parámetros Fisicoquímicos De Quesillo Huilense,en Almacenamiento Refrigerado

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