The effect of different milks on the yield and chemical composition of halloumi cheese
1987
Economides, S. | Georghiades, E. | Mavrogenis, A.P. (Agricultural Research Inst., Nicosia (Cyprus))
Halloumi cheese was produced from sheep, goat and cow milk and a mixture of sheep and goat milk in equal parts. The chemical composition of all milks, cheeses and cheese by-products was determined. Sheep milk had the highest and cow milk the lowest fat, protein and total solids content. The same constituents were also determined in first and second whey. The production of curd and/or halloumi cheese was highest when pure sheep milk was used. The milk required to produce one kg of halloumi cheese was 5.44, 8.85, 11.30 and 6.70 kg for sheep, goat, cow and mixed (sheep and goat) milks, respectively. Fat recovery was lowest in cheese from goat milk, and protein recovery from cow milk. Multiple linear regressions were employed which showed that at protein, casein and the casein to fat ratio were important variables in predicting cheese output
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