| Titles |
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English :
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Studies on the manufacture of halloumi cheese from buffaloes milk
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Arabic :
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دراسات علي صناعة الجبن الحلوم من اللبن الجاموسى
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| Abstract |
Halloumi cheese was made traditionally from normal sheep's, cow's milk and compared with cheese from standardized buffaloe's milk with 6%, 4.5%, 3% and 1.5% fat to obtain the best fat content which gives the highest quality with lower losses. Also, Halloumi cheese was made from standardized buffaloe's milk with 4.5% fat and adjusting the pH value to 6.8,6.7,6.6,6.5 and 6.4 and cooking the curd at 70°C, 75°C, 80°C, 85°C and 90°C to determine the required time for curd floating Cheese characteristics and quality was assessed The effect of homogenization and concentration by ultrafiltration on the properties and microstructure of Halloumi cheese was also studied.
Results indicated that Halloumi cheese could be successfully made from buffalo milk with 4.5% fat and pH of6.5 and cooking the curd to 90°C These condition gave the highest quality and yield Homogenization and ultrafiltration (4X) of buffalo milk enhanced the structure of the resultant Halloumi cheese by increasing the adsorption of casein micelles at fat - water interface, reducing the number of free micelles in water phase and reducing the density of gel structure However, cow's milk 3% fat and buffaloe's milk 4.5% fat were concentrated 4 folds by ultrafiltration, then, the effect of homogenization on the microstructure and Halloumi cheese quality was studied
Key words: Halloumi cheese, Sheep, Cow, Buffalo, Ultrafiltration,
Homogenization, Microstructure
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| Publication year |
2002
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| Pages |
126p.
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| Availability location |
مكتبة معهد بحوث الانتاج الحيوانى - شارع نادى الصيد- الدقى - الجيزة
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| Availability number |
765
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| Organization Name |
Animal Production Research Institute (APRI)
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| Country |
Egypt
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| Department |
Dairy Technology Research Department
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| Author(s) from ARC |
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AGROVOC
TERMS |
Cows.
Sheep.
Ultrafiltration.
Water buffaloes.
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| Proposed Agrovoc |
Halloumi cheese;
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| Publication Type |
PhD Thesis
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