Comparison of two methods of making reduced-fat ovine Halloumi type cheese

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DOI: https://doi.org/10.12681/jhvms.18885
Keywords:
Reduced-fat cheese Ovine Halloumi cheese physicochemical characteristics texture profile sensory attributes
S. KAMINARIDES
Laboratory of Dairy Science and Technology, Department of Food Science and Human Nutrition, Agricultural University of Athens
Abstract

Halloumi is a popular cheese in Cyprus where reduced-fat Halloumi cheese is manufactured solely from bovine milk. In this study, two methods of making reduced-fat Halloumi type cheeses from ovine milk containing 1.8% fat were compared. Ovine milk was used because it has a greater biological and nutritional value than bovine milk. The first method used traditional technology (T) as a control whereas the second method was a modified technology (M), as described in material and methods. The M cheese had a significantly (P<0.05) higher yield, moisture content, protein in dry matter, pH value and lower content of fat, lactose, ash, Ca and Mg, acidity, hardness, adhesiveness, elasticity, gumminess and chewiness than the T cheese. The assessment panel suggested that the M technology was superior and can be used to produce a reduced-fat ovine Halloumi type cheese.

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