Use of Different Salting Techniques in Halloumi Cheese: Effect on Sensory, Microbiological and Chemical Properties

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dc.contributor.authorAtasever, M
dc.contributor.authorKeles, A
dc.contributor.authorUçar, Gürkan
dc.contributor.authorGüner, Ahmet
dc.date.accessioned2020-03-26T16:46:19Z
dc.date.available2020-03-26T16:46:19Z
dc.date.issued2003
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn this study Halloumi cheese samples were produced from 1:1 mixtures of ewe's and cow's milk. Cheese samples were divided into two groups. Samples of the first group were dry salted and then vacuum packed. Next group samples were ripened in tin packs containing brine solution of 13% salt content. The changes in chemical, microbiological and sensory properties of the samples were investigated during the ripening period. It was found that the samples of the first group had higher dry matter and fat contents and acidity values but lower salt and ash contents than the samples of second group. It was also observed that salt and ash contents and acidity values increased in both groups during the ripening period while pH values decreased. In microbiological view, coliforms, total viable, yeast and mould counts were higher in the first group than in the second one. Coliforms decreased in both groups during the ripening period. On the other hand, total viable, yeast and mould counts decreased in second group. According to sensory evaluations, the first group samples were more preferred. The yield of cheese was determined as 15.40%.en_US
dc.identifier.citationAtasever, M., Keles, A., Uçar, G., Güner, A., (2003). Use of Different Salting Techniques in Halloumi Cheese: Effect on Sensory, Microbiological and Chemical Properties. Acta Alimentaria, 32(1), 7-14. DOİ: 10.1556/AAlim.32.2003.1.3
dc.identifier.doi10.1556/AAlim.32.2003.1.3en_US
dc.identifier.endpage14en_US
dc.identifier.issn0139-3006en_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage7en_US
dc.identifier.urihttps://dx.doi.org/10.1556/AAlim.32.2003.1.3
dc.identifier.urihttps://hdl.handle.net/20.500.12395/18621
dc.identifier.volume32en_US
dc.identifier.wosWOS:000182165900003en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorUçar, Gürkan
dc.institutionauthorGüner, Ahmet
dc.language.isoenen_US
dc.publisherAKADEMIAI KIADOen_US
dc.relation.ispartofActa Alimentariaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectHalloumi cheeseen_US
dc.subjectRipeningen_US
dc.subjectPackage and salting techniquesen_US
dc.titleUse of Different Salting Techniques in Halloumi Cheese: Effect on Sensory, Microbiological and Chemical Propertiesen_US
dc.typeArticleen_US

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