Investigation of quality characteristics of industrially produced halloumi cheese

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

doi:10.33988/auvfd.1218926

Research Article

Investigation of quality characteristics of industrially produced halloumi cheese

Year 2024, Accepted Papers, 1 - 8

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

https://doi.org/10.33988/auvfd.1218926

Abstract

Χαλλούμι (Halloumi)/Hellim is the traditional cheese of Cy¬prus and belongs to whole of divided Island with Turkish and Greek name. Especially with the Commission Implementing Regulation (EU) 2021/591 of 12 April 2021 that entering a name in the register of protected designations of origin and protected geographical indications (‘Χαλλούμι’ (Halloumi)/‘Hellim’, the spotlights are more on the product nowadays. Commercial samples of fresh and mature halloumi cheeses made from sheep/goat, bovine or both milk were examined to evaluate their physicochemical and microbiological properties. In physicochemical analysis, potential of hydrogen (pH), titratable acidity (TA), salt-sodium chloride (NaCl), dry-matter (DM) ratios were analyzed. While examining the quality and safety indicators for microbiological analysis; total mesophilic aerob bacteria (TMAB), yeast and molds, lactic acid bacteria (LAB), coliform bacteria, coagulase-positive staphylococci, Listeria monocytogenes, Salmonella spp. analyzes were made. This study will help establish the quality profile of halloumi cheese and identify potential hazards and sources of contamination.

Keywords

Chemical analysis, Halloumi, food safety, quality, microbiology

Supporting Institution

Near East University Scientific Research Projects Unit

Project Number

SAG-2017-01-037

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