| Titles |
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English :
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Utilization of buttermilk in halloumi cheese manufacture
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| Abstract |
Some rheological properties of ewe's. buffaloe's, cow's and goat's milk and buffaloe's, cows and goat's milk mixed with 5 or 10% buttermilk were studied. Also, Halloumi cheese was made from these types of milks and the resultant cheeses were stored in 15% brine solution for 60 days at 25-28°C.
The obtained results showed that cow's milk had higher rennet coagulation time (RCT) and lower curd tension values than those of other milks. Replacement of buffaloe's, cow's and goat's milk with 5 or 10% buttermilk decreased RCT and curd tension.
Halloumi cheese made from ewe's or buffaloe', milk had higher yield,TS, fat Fat/DM, TN, TN/DM and ash contents than that made from cow's or goat's milk while the highest pH values were for cow's milk fresh cheese, also, the highest WSN/TN contents were for goat's and cow's milk cheese. Total volatile fatty acids (TVFA) and meltability were higher in ewe's and goat's milk cheeses where as oiling off values were higher in ewe's and buffaloe's milk cheeses.
Adding buttermilk, to buffaloe's, cow's and goat's milk decreased yield, TS, fat, Fat/DM, TN, TN/DM and pH values and increased ash, WSN/TN, TVFA, meltability and oiling off values of Halloumi cheese.
Halloumi cheese made from ewe's or goat's milk gained the highest scores for organolptic evalution as compared with other cheeses. The addition of buttermilk improved the organolptic properties of Halloumi cheese made from buffaloe's milk.
Key words: Halloumi cheese- ewe's milk- buffaloe's milk. buttermilk.
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| Publication year |
2010
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| Pages |
195-208
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| Availability location |
معهد بحوث الانتاج الحيوانى- شارع نادى الصيد- الدقى- الجيزة
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| Availability number |
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| Organization Name |
Animal Production Research Institute (APRI)
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| serial title |
Proceeding 11th Egyptian Conference Dairy Science & Technology
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| Author(s) from ARC |
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AGROVOC
TERMS |
Buttermilk.
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| Proposed Agrovoc |
buffaloe's milk;ewe's milk;Halloumi cheese;brine solution;rennet coagulation time;curd tension;
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| Publication Type |
Conference/Workshop
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