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Preacidification treatments of milk used in Halloumi cheese manufacture.

Author(s) : KELES A., DOGRUER Y., UCAR G., et al.

Type of article: Article

Summary

In this study, Halloumi cheese samples were produced from preacidified cow's milk. Glucono-delta-lactone (gdl), lactic, citric and acetic acids were used in preacidification treatments. The cheese samples were vacuum packed and ripened at 7 plus or minus 1 °C for 90 days. The changes in some chemical, microbiological and sensory properties of the Halloumi cheese samples were investigated during the ripening period. Gdl and lactic acid were found to be more suitable than citric and acetic acids as an acidulant in Halloumi cheese production.

Details

  • Original title: Preacidification treatments of milk used in Halloumi cheese manufacture.
  • Record ID : 2004-0800
  • Languages: English
  • Source: Acta Aliment. - vol. 32 - n. 3
  • Publication date: 2003/09
  • Document available for consultation in the library of the IIR headquarters only.

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