Preliminary communication
Chemical and textural attributes of Hellim (Halloumi) cheese marketed in Turkey
Bülent Ergönül
; Celal Bayar University Engineering Faculty Food Engineering Department, Muradiye Campus, Muradiye, Manisa, Turkey
Pelin Günç Ergönül
A. Kemal Seçkin
Abstract
Chemical and textural properties of Hellim (Halloumi) cheese marketed in Turkey were determined in this research. Cheese samples were collected from manufacturers in Turkey and according to data obtained, water amounts of samples were changing in a wide range of 34.07-55.92 %, whereas the average pH values of the samples was 5.91±0.36. Cholesterol contents of the samples were low and changing among 7.54-14.79 mg/100 g. Average fat and protein amounts of samples were 25.43±1.7 (%), and 22.81±5.62 (%) respectively, and 30.31±1.15 (%) of the fat fraction was composed of unsaturated fatty acids. Main organic acids determined in samples were citric, lactic and propionic acids. Also, hardness, chewiness, adhesiveness, cohesiveness and gumminess scores of the
samples were determined by TPA analysis and Hunter color scores were evaluated.
Keywords
Hellim (Halloumi) cheese; dairy products; texture; organic acids; fatty acids
Hrčak ID:
69100
URI
Publication date:
14.6.2011.
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