Investigation of quality characteristics of industrially produced halloumi cheese

Beyza Hatice Ulusoy; Fatma Kaya; Doruk Kaynarca; Şifa Berkan; Hafizu İbrahim Kademi; Canan Hecer

Makale detayları

Investigation of quality characteristics of industrially produced halloumi cheese

Yazarlar:

Beyza Hatice Ulusoy | Fatma Kaya | Doruk Kaynarca | Şifa Berkan | Hafizu İbrahim Kademi | Canan Hecer

Yayıncı:

Ankara University

Ana Başlıklar:

Veterinary Food Hygiene and Technology

Dergi:

Ankara Üniversitesi Veteriner Fakültesi Dergisi Vol.71 Issue 4, pp.463-470

Belge Tipi:

Makale

Yayın Tarihi:

9/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001325150

pISSN:

1300-0861

Anahtar kelimeler:

Özet:

 Χαλλούμι HalloumiHellim is the traditional cheese of Cyprus and belongs to the whole Island with Turkish and Greek names. Especially with the spotlights more on the product nowadays. In the current study, cheese samples were collected as fresh and mature halloumihellim sheepgoat, bovine, or both milk and were analyzed to evaluate the physicochemical and microbiological status. As a physicochemical analysis, the potential of hydrogen pH, titratable acidity TA, salt-sodium chloride NaCl, and dry-matter DM ratios were analyzed. For examining the quality and safety indicators; total mesophilic aerobic bacteria TMAB, yeast and molds, lactic acid bacteria LAB, coliform bacteria, coagulase-positive staphylococci, Listeria monocytogenes, Salmonella spp. analyzes were performed. This study will help to establish the quality profile of halloumihellim cheese and identify potential hazards and sources of contamination.

 Χαλλούμι HalloumiHellim is the traditional cheese of Cyprus and belongs to the whole Island with Turkish and Greek names. Especially with the spotlights more on the product nowadays. In the current study, cheese samples were collected as fresh and mature halloumihellim sheepgoat, bovine, or both milk and were analyzed to evaluate the physicochemical and microbiological status. As a physicochemical analysis, the potential of hydrogen pH, titratable acidity TA, salt-sodium chloride NaCl, and dry-matter DM ratios were analyzed. For examining the quality and safety indicators; total mesophilic aerobic bacteria TMAB, yeast and molds, lactic acid bacteria LAB, coliform bacteria, coagulase-positive staphylococci, Listeria monocytogenes, Salmonella spp. analyzes were performed. This study will help to establish the quality profile of halloumihellim cheese and identify potential hazards and sources of contamination.

 Χαλλούμι HalloumiHellim is the traditional cheese of Cyprus and belongs to the whole Island with Turkish and Greek names. Especially with the spotlights more on the product nowadays. In the current study, cheese samples were collected as fresh and mature halloumihellim sheepgoat, bovine, or both milk and were analyzed to evaluate the physicochemical and microbiological status. As a physicochemical analysis, the potential of hydrogen pH, titratable acidity TA, salt-sodium chloride NaCl, and dry-matter DM ratios were analyzed. For examining the quality and safety indicators; total mesophilic aerobic bacteria TMAB, yeast and molds, lactic acid bacteria LAB, coliform bacteria, coagulase-positive staphylococci, Listeria monocytogenes, Salmonella spp. analyzes were performed. This study will help to establish the quality profile of halloumihellim cheese and identify potential hazards and sources of contamination.

 Χαλλούμι HalloumiHellim is the traditional cheese of Cyprus and belongs to the whole Island with Turkish and Greek names. Especially with the spotlights more on the product nowadays. In the current study, cheese samples were collected as fresh and mature halloumihellim sheepgoat, bovine, or both milk and were analyzed to evaluate the physicochemical and microbiological status. As a physicochemical analysis, the potential of hydrogen pH, titratable acidity TA, salt-sodium chloride NaCl, and dry-matter DM ratios were analyzed. For examining the quality and safety indicators; total mesophilic aerobic bacteria TMAB, yeast and molds, lactic acid bacteria LAB, coliform bacteria, coagulase-positive staphylococci, Listeria monocytogenes, Salmonella spp. analyzes were performed. This study will help to establish the quality profile of halloumihellim cheese and identify potential hazards and sources of contamination.

Makale detayları

Investigation of quality characteristics of industrially produced halloumi cheese

Yazarlar:

Beyza Hatice Ulusoy | Fatma Kaya | Doruk Kaynarca | Şifa Berkan | Hafizu İbrahim Kademi | Canan Hecer

Yayıncı:

Ankara University

Ana Başlıklar:

Veterinary Food Hygiene and Technology

Dergi:

Ankara Üniversitesi Veteriner Fakültesi Dergisi Vol.71 Issue 4, pp.463-470

Belge Tipi:

Makale

Yayın Tarihi:

9/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001325150

pISSN:

1300-0861

Chemical analysis

food safety

Halloumi

microbiology

qualityChemical analysis

Chemical analysis

Halloumi

Halloumi

food safety

food safety

quality

quality

microbiology

microbiology

microbiology

Sayı

Makale detayları

Yazarlar: Beyza Hatice Ulusoy | Fatma Kaya | Doruk Kaynarca | Şifa Berkan | Hafizu İbrahim Kademi | Canan Hecer

Yayıncı: Ankara University

Ana Başlıklar: Veterinary Food Hygiene and Technology

Dergi: Ankara Üniversitesi Veteriner Fakültesi Dergisi Vol.71 Issue 4, pp.463-470

Belge Tipi: Makale

Yayın Tarihi: 9/2024

Belge Dili: İngilizce

Document ID (Org No.): 2001325150

pISSN: 1300-0861

Sayı

Yazarlar:

Beyza Hatice Ulusoy | Fatma Kaya | Doruk Kaynarca | Şifa Berkan | Hafizu İbrahim Kademi | Canan Hecer

Yayıncı:

Ankara University

Ana Başlıklar:

Veterinary Food Hygiene and Technology

Dergi:

Ankara Üniversitesi Veteriner Fakültesi Dergisi Vol.71 Issue 4, pp.463-470

Belge Tipi:

Makale

Yayın Tarihi:

9/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001325150

pISSN:

1300-0861