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Traitements de préacidification du lait utilisé pour la fabrication du fromage Halloumi.

Preacidification treatments of milk used in Halloumi cheese manufacture.

Auteurs : KELES A., DOGRUER Y., UCAR G., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Preacidification treatments of milk used in Halloumi cheese manufacture.
  • Identifiant de la fiche : 2004-0800
  • Langues : Anglais
  • Source : Acta Aliment. - vol. 32 - n. 3
  • Date d'édition : 09/2003
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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