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.
Near East University Scientific Research Projects Unit
SAG-2017-01-037
SAG-2017-01-037
Birincil Dil | İngilizce |
---|---|
Konular | Veteriner Cerrahi |
Bölüm | Araştırma Makalesi |
Yazarlar | |
Proje Numarası | SAG-2017-01-037 |
Erken Görünüm Tarihi | 27 Ekim 2023 |
Yayımlanma Tarihi | |
Yayımlandığı Sayı | Yıl 2024Accepted Papers |