El-Zoghby,, A., Abdel-Kader, Y. (2000). COMPARISON BETTWEEN DIFFERENT TYPES OF COAGULANT FOR HALLOUMI CHEESE PROCESSING. Journal of Food and Dairy Sciences, 25(9), 5701-5712. doi: 10.21608/jfds.2000.259600
A. S. El-Zoghby,; Y. I. Abdel-Kader. "COMPARISON BETTWEEN DIFFERENT TYPES OF COAGULANT FOR HALLOUMI CHEESE PROCESSING". Journal of Food and Dairy Sciences, 25, 9, 2000, 5701-5712. doi: 10.21608/jfds.2000.259600
El-Zoghby,, A., Abdel-Kader, Y. (2000). 'COMPARISON BETTWEEN DIFFERENT TYPES OF COAGULANT FOR HALLOUMI CHEESE PROCESSING', Journal of Food and Dairy Sciences, 25(9), pp. 5701-5712. doi: 10.21608/jfds.2000.259600
El-Zoghby,, A., Abdel-Kader, Y. COMPARISON BETTWEEN DIFFERENT TYPES OF COAGULANT FOR HALLOUMI CHEESE PROCESSING. Journal of Food and Dairy Sciences, 2000; 25(9): 5701-5712. doi: 10.21608/jfds.2000.259600
COMPARISON BETTWEEN DIFFERENT TYPES OF COAGULANT FOR HALLOUMI CHEESE PROCESSING
Animal Production Research Institute, Dairy Technology Dept., Dokki, Cairo Egypt.
Abstract
Halloumi cheese was processed from admixture of buffaloes’ and cows’ milk (1:1). Four types of coagulants namely, local commercial liquid calf rennet, HALA, Fromase and Maxiren powders were separately used to select among them the proper type which produces the best quality of Halloumi cheese. The concentration of each coagulant was added to the milk according to the instruction of the produced company.
Results showed that commercial liquid calf rennet gave the shortest renneting coagulation time (R.C.T.) and the highest syneresis, whereas HALA gave the longest (R.C.T.) and the lowest syneresis. The lowest fat and protein losses in whey were detected when commercial liquid calf rennet was used, followed by HALA, while the highest losses were detected when Maxiren powder was applied. HALA powder rennet gave the highest yield either for fresh or ripened cheese while liquid calf rennet gave the lowest yield.
The four types of coagulants had no marked effect on fat/DM, T.N/DM and the salt/D.M contents, while a marked effect on moisture content was observed. Cheese made with HALA coagulant had the highest moisture content, in the contrary of liquid calf rennet treatment which kept the lowest moisture content. The type of coagulant had marked effect on protein degradation during storage at room temperature. SN/TN was the highest for cheese made using HALA coagulant, while the lowest factor was detected in cheese made with liquid calf rennet. The same trend was found for NPN/TN and T.V.F.A.
On the other hand the best rheolgical and organoleptic properties were obtained for the cheese made with HALA coagulant either in the fresh or stored cheese. The other coagulants gave cheeses with less scores. HALA powder rennet is suitable for the manufacture of Halloum cheese
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