Accessibility navigation


Effects of fat on the properties of halloumi cheese

Theophilou, P. and Wilbey, R.A. (2007) Effects of fat on the properties of halloumi cheese. International Journal of Dairy Technology, 60 (1). pp. 1-4. ISSN 1364-727X

Full text not archived in this repository.

To link to this article DOI: 10.1111/j.1471-0307.2007.00289.x

Abstract/Summary

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((R)) 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).

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:12954
Uncontrolled Keywords:cheese, fat, halloumi, properties, protein, MANUFACTURE, MILK

University Staff: Request a correction | Centaur Editors: Update this record

Page navigation