Comparison of the Properties of Halloumi Cheese Made from Goat Milk, Cow Milk and Their Mixture | ||||
| Journal of Sustainable Agricultural Sciences | ||||
| Article 3, Volume 43, Issue 2, July 2017, Page 77-87 PDF (558.88 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jsas.2017.1065.1006 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Nabil Elgaml  ; M.A.M. Moussa; A. E. Saleh
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| Dairy Research Department, Animal Production Research Institute, Agriculture Research Centre, Ministry of Agriculture, Cairo, Egypt | ||||
| Abstract | ||||
| The purpose of this study is to compare the physico-chemical, microbiological and rheological properties of among Halloumi cheese made from 100% goat's milk (T1), 50% cow's milk and 50% goat's milk (T2), 75% cow's milk and 25% goat's milk (T3) and 100% cow's milk (T4), during the storage period at 5ºC in brine solution (12% sodium chloride) . The goat cheese (T1) gave the highest value in the moisture content, the total volatile fatty acids (TVFA), the ash, the highest level of Halloumi cheese, and 50% cow's milk (T2) was the lowest. There were also insignificant differences (p < 0.05) in water soluble nitrogen (WSN) and fat / total solid, in the four treatments of cheese. T3 was the highest in fat ratio, non protein nitrogen (NPN), salt, total solid, salt / moisture content. Total number of bacteria for all fresh samples were significantly (P<0.05). The coliform and E. coli bacteria were less than 30 (cfu/g) and were present in the four treatments of cheese. None of them showed Staph. aureus during the months of storage. The molds& yeasts were found in small numbers by 13 to 16 (cfu/g) in the Halloumi cheese (3 months). The rheological characteristics of the Halloumi cheese (T4) were less in consistent and the better taste comparing with the other treatments. | ||||
| Keywords | ||||
| halloumi cheese; goat's milk; Cow Milk; Cheese evaluation; TVFA; protein hydrolysis; keeping quality | ||||
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