Preacidification treatments of milk used in Halloumi cheese manufacture

Keles, A. and Dogruer, Y. and Ucar, G. and Guner, A. (2003) Preacidification treatments of milk used in Halloumi cheese manufacture. Acta Alimentaria, 32 (3). pp. 257-267. ISSN 0139-3006

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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±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 more suitable than citric and acetic acids as an acidulant in Halloumi cheese production

Item Type: Article
Subjects: Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia
Depositing User: xKatalin xBarta
Date Deposited: 16 Feb 2017 07:59
Last Modified: 16 Feb 2017 07:59

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