Open AccessYield and quality of cheese from milk of cows of different genotypes by halloumi technology
Author(s) -
Nikolai Fyodorovich Shchegolkov,
V.L. Zakharov,
Tatyana Zubkova,
Ivan Mikhailovich Volokhov
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/1010/1/012075
Subject(s) - food science , skimmed milk , roasting , farmer cheese , biology , toned milk , zoology , milk products , chemistry
The purpose of the research was to carry out a comparative assessment of the quality of grilled cheese (halloumi) obtained from the milk of cows of three genotypes. The cheese was prepared according to the Cypriot halloumi technology, but instead of sheep or goat milk, they used cattle milk. The milk of red-mottled cows differed from the milk of other breeds with a higher content of skimmed milk solids, protein and fat. Grilled cheese made from milk of cows of all genotypes, manufactured using hallumi technology, meets the requirements of GOST R 52686-2006 and is bold (Simmental cows) or fat (black-mottled and red-mottled breeds). Grilled cheese made using hallumi technology from the milk of red-mottled cows has an average moisture content, an average density, a higher yield and is more saturated with lactic acid than cheese from the milk of Simmental and black-mottled breeds. Halloumi grilled cheese made from milk of cows of all three genotypes is suitable for roasting within 6 days from the date of production.