Investigation of quality characteristics of industrially produced halloumi cheese

Year 2024, Volume: 71 Issue: 4, 463 - 470, 23.09.2024

Beyza Hatice Ulusoy , Fatma Kaya , Doruk Kaynarca , Şifa Berkan , Hafizu İbrahim Kademi , Canan Hecer

https://doi.org/10.33988/auvfd.1218926

Cited By: 2

https://izlik.org/JA33BZ78GP

Abstract

Χαλλούμι (Halloumi)/Hellim is the traditional cheese of Cyprus and belongs to the whole Island with Turkish and Greek names. Especially with the spotlights more on the product nowadays. In the current study, cheese samples were collected as fresh and mature halloumi/hellim (sheep/goat, bovine, or both milk) and were analyzed to evaluate the physicochemical and microbiological status. As a physicochemical analysis, the potential of hydrogen (pH), titratable acidity (TA), salt-sodium chloride (NaCl), and dry-matter (DM) ratios were analyzed. For examining the quality and safety indicators; total mesophilic aerobic bacteria (TMAB), yeast and molds, lactic acid bacteria (LAB), coliform bacteria, coagulase-positive staphylococci, Listeria monocytogenes, Salmonella spp. analyzes were performed. This study will help to establish the quality profile of halloumi/hellim cheese and identify potential hazards and sources of contamination.

Keywords

Chemical analysis , food safety , Halloumi , microbiology , quality

Supporting Institution

This research has been supported by the content of the project no SAG-2017-01-037 by Near East University Scientific Research Projects Unit.

Project Number

SAG-2017-01-037

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