%0 Journal Article
%T Comparison of two methods of making reduced-fat ovine Halloumi type cheese
%A S. KAMINARIDES
%J -
%D 2018
%R http://dx.doi.org/10.12681/jhvms.18885 http://dx.doi.org/10.12681/jhvms.18885
%X Halloumi is a popular cheese in Cyprus where reduced-fat Halloumi cheese is manufactured solely from bovine milk. In this study, two methods of making reduced-fat Halloumi type cheeses from ovine milk containing 1.8% fat were compared. Ovine milk was used because it has a greater biological and nutritional value than bovine milk. The first method used traditional technology (T) as a control whereas the second method was a modified technology (M), as described in material and methods. The M cheese had a significantly (P<0.05) higher yield, moisture content, protein in dry matter, pH value and lower content of fat, lactose, ash, Ca and Mg, acidity, hardness, adhesiveness, elasticity, gumminess and chewiness than the T cheese. The assessment panel suggested that the M technology was superior and can be used to produce a reduced-fat ovine Halloumi type cheese
%K Reduced-fat cheese
%K Ovine Halloumi cheese
%K physicochemical characteristics
%K texture profile
%K sensory attributes
%U https://ejournals.epublishing.ekt.gr/index.php/jhvms/article/view/18885