Chemical and textural attributes of Hellim (Halloumi) cheese marketed in Turkey

被引：0
|
作者：
Ergonul, Bulent [1 ]
Ergonul, Pelin Gunc [1 ]
Seckin, A. Kemal [1 ]
机构：
[1] Celal Bayar Univ, Fac Engn, Dept Food Engn, Muradiye, Manisa, Turkey
来源：
MLJEKARSTVO | 2011年 / 61卷 / 02期
关键词：
Hellim (Halloumi) cheese; dairy products; texture; organic acids; fatty acids; MILK; MIXTURES;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
Chemical and textural properties of Hellim (Halloumi) cheese marketed in Turkey were determined in this research. Cheese samples were collected from manufacturers in Turkey and according to data obtained, water amounts of samples were changing in a wide range of 34.07-55.92 %, whereas the average pH values of the samples was 5.91 +/- 0.36. Cholesterol contents of the samples were low and changing among 7.54-14.79 mg/100 g. Average fat and protein amounts of samples were 25.43 +/- 1.7 (%), and 22.81 +/- 5.62 (%) respectively, and 30.31 +/- 1.15 (%) of the fat fraction was composed of unsaturated fatty acids. Main organic acids determined in samples were citric, lactic and propionic acids. Also, hardness, chewiness, adhesiveness, cohesiveness and gumminess scores of the samples were determined by TPA analysis and Hunter color scores were evaluated.
引用
收藏
页码：168 / 174
页数：7
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