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Effects of fat on the properties of halloumi cheese
Author(s) -
THEOPHILOU PANAYIOTA,
WILBEY R ANDREW
Publication year - 2007
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2007.00289.x
Subject(s) - food science , starter , chemistry , dairy industry , dry matter , whey protein , cow milk , moisture , milk protein , milk fat , sensory analysis , zoology , biology , organic chemistry , linseed oil
Halloumi cheese was produced from 11 bovine milks with fat contents of 1.61–4.04%, giving a range of 32–53% fat in dry matter (FDM) in the cheeses. Starter culture and/or microparticulated whey protein (Simplesse®100(E)) was also added to selected batches of milk. Hardness decreased with increasing FDM, with increase in moisture and with lower pH. On sensory evaluation, there was an increase in preference score with FDM ( R 2 = 0.8). Inclusion of microparticulated whey protein may have had a fat mimetic effect, as preference scores otherwise decreased with increasing protein levels ( R 2 = 0.75).