Chemical and textural attributes of Hellim (Halloumi) cheese marketed in Turkey
Chemical and textural properties of Hellim (Halloumi) cheese marketed in Turkey were determined in this research. Cheese samples were collected from manufacturers in Turkey and according to data obtained, water amounts of samples were changing in a wide range of 34.07-55.92 %, whereas the average pH...
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2011-06-01
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| Series: | Mljekarstvo |
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| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=103075 |
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| author | Bülent Ergönül Pelin Günç Ergönül A. Kemal Seçkin |
| author_facet | Bülent Ergönül Pelin Günç Ergönül A. Kemal Seçkin |
| author_sort | Bülent Ergönül |
| collection | DOAJ |
| description | Chemical and textural properties of Hellim (Halloumi) cheese marketed in Turkey were determined in this research. Cheese samples were collected from manufacturers in Turkey and according to data obtained, water amounts of samples were changing in a wide range of 34.07-55.92 %, whereas the average pH values of the samples was 5.91±0.36. Cholesterol contents of the samples were low and changing among 7.54-14.79 mg/100 g. Average fat and protein amounts of samples were 25.43±1.7 (%), and 22.81±5.62 (%) respectively, and 30.31±1.15 (%) of the fat fraction was composed of unsaturated fatty acids. Main organic acids determined in samples were citric, lactic and propionic acids. Also, hardness, chewiness, adhesiveness, cohesiveness and gumminess scores of thesamples were determined by TPA analysis and Hunter color scores were evaluated. |
| format | Article |
| id | doaj-art-ebe12bc125544c6aa79d281670834c5f |
| institution | OA Journals |
| issn | 0026-704X 1846-4025 |
| language | English |
| publishDate | 2011-06-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj-art-ebe12bc125544c6aa79d281670834c5f2025-08-20T02:21:49ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252011-06-01612168174Chemical and textural attributes of Hellim (Halloumi) cheese marketed in TurkeyBülent ErgönülPelin Günç ErgönülA. Kemal SeçkinChemical and textural properties of Hellim (Halloumi) cheese marketed in Turkey were determined in this research. Cheese samples were collected from manufacturers in Turkey and according to data obtained, water amounts of samples were changing in a wide range of 34.07-55.92 %, whereas the average pH values of the samples was 5.91±0.36. Cholesterol contents of the samples were low and changing among 7.54-14.79 mg/100 g. Average fat and protein amounts of samples were 25.43±1.7 (%), and 22.81±5.62 (%) respectively, and 30.31±1.15 (%) of the fat fraction was composed of unsaturated fatty acids. Main organic acids determined in samples were citric, lactic and propionic acids. Also, hardness, chewiness, adhesiveness, cohesiveness and gumminess scores of thesamples were determined by TPA analysis and Hunter color scores were evaluated.http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=103075Hellim (Halloumi) cheesedairy productstextureorganic acidsfatty acids |
| spellingShingle | Bülent Ergönül Pelin Günç Ergönül A. Kemal Seçkin Chemical and textural attributes of Hellim (Halloumi) cheese marketed in Turkey Mljekarstvo Hellim (Halloumi) cheese dairy products texture organic acids fatty acids |
| title | Chemical and textural attributes of Hellim (Halloumi) cheese marketed in Turkey |
| title_full | Chemical and textural attributes of Hellim (Halloumi) cheese marketed in Turkey |
| title_fullStr | Chemical and textural attributes of Hellim (Halloumi) cheese marketed in Turkey |
| title_full_unstemmed | Chemical and textural attributes of Hellim (Halloumi) cheese marketed in Turkey |
| title_short | Chemical and textural attributes of Hellim (Halloumi) cheese marketed in Turkey |
| title_sort | chemical and textural attributes of hellim halloumi cheese marketed in turkey |
| topic | Hellim (Halloumi) cheese dairy products texture organic acids fatty acids |
| url | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=103075 |
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