Preacidification Treatments of Milk Used in Halloumi Cheese Manufacture

In this study, Halloumi cheese samples were produced from preacidified cow's milk. Glucono-deltalactone (gdl), lactic, citric and acetic acids were used in preacidification treatments. The cheese samples were vacuum packed and ripened at 7 +/- 1 degreesC for 90 days. The changes in some chemical, microbiological and sensory properties of the Hallourni 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 Hallourni cheese production.