Comparison of the Properties of Halloumi Cheese Made from Goat Milk, Cow Milk and Their Mixture

Elgaml, Nabil; Moussa, M.A.M.; Saleh, A. E.

doi:10.21608/jsas.2017.1065.1006

Comparison of the Properties of Halloumi Cheese Made from Goat Milk, Cow Milk and Their Mixture

Document Type : Original Article

Authors

Dairy Research Department, Animal Production Research Institute, Agriculture Research Centre, Ministry of Agriculture, Cairo, Egypt

10.21608/jsas.2017.1065.1006

Abstract

The purpose of this study is to compare the physico-chemical, microbiological and rheological properties of among Halloumi cheese made from 100% goat's milk (T1), 50% cow's milk and 50% goat's milk (T2), 75% cow's milk and 25% goat's milk (T3) and 100% cow's milk (T4), during the storage period at 5ºC in brine solution (12% sodium chloride) . The goat cheese (T1) gave the highest value in the moisture content, the total volatile fatty acids (TVFA), the ash, the highest level of Halloumi cheese, and 50% cow's milk (T2) was the lowest. There were also insignificant differences (p < 0.05) in water soluble nitrogen (WSN) and fat / total solid, in the four treatments of cheese. T3 was the highest in fat ratio, non protein nitrogen (NPN), salt, total solid, salt / moisture content. Total number of bacteria for all fresh samples were significantly (P<0.05). The coliform and E. coli bacteria were less than 30 (cfu/g) and were present in the four treatments of cheese. None of them showed Staph. aureus during the months of storage. The molds& yeasts were found in small numbers by 13 to 16 (cfu/g) in the Halloumi cheese (3 months). The rheological characteristics of the Halloumi cheese (T4) were less in consistent and the better taste comparing with the other treatments.

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