Creation and quality characterization of processed cheeses derived mainly from Halloumi cheese

Abstract

Four new types of processed cheese based on Halloumi cheese were produced. Each cheese had the same concentration of dry matter (53%) and fat in dry matter (65%), but the constituents (Halloumi cheese, Kopanisti cheese, strained yoghurt, butter, emulsifiers and water) differed in concentration. Significant statistical differences were noticed in the total protein, water-soluble protein, lactose, ash, pH, hardness, springiness, adhesiveness, cohesiveness, gumminess, chewiness and organoleptic characteristics of the cheeses produced. In all these cheeses, the total microbial flora was low. Yeasts and molds were detected in some samples, but at negligible levels. There were no coliforms. The most important volatile aromatic components of these four types of processed cheese were ethanol, acetone, butanoic, hexanoic and acetic acids. On the basis of the organoleptic assessment the most desirable product was the one that contained 57.8% Halloumi cheese, 17.7% butter, 14.1% water, 7.9% strained yoghurt and 2.3% emulsifiers. © INRA, EDP Sciences, 2006.