Araştırma Makalesi
Yıl 2024,
Cilt: 71 Sayı: 4, 463 - 470, 23.09.2024
Öz
Χαλλούμι (Halloumi)/Hellim is the traditional cheese of Cyprus and belongs to the whole Island with Turkish and Greek names. Especially with the spotlights more on the product nowadays. In the current study, cheese samples were collected as fresh and mature halloumi/hellim (sheep/goat, bovine, or both milk) and were analyzed to evaluate the physicochemical and microbiological status. As a physicochemical analysis, the potential of hydrogen (pH), titratable acidity (TA), salt-sodium chloride (NaCl), and dry-matter (DM) ratios were analyzed. For examining the quality and safety indicators; total mesophilic aerobic bacteria (TMAB), yeast and molds, lactic acid bacteria (LAB), coliform bacteria, coagulase-positive staphylococci, Listeria monocytogenes, Salmonella spp. analyzes were performed. This study will help to establish the quality profile of halloumi/hellim cheese and identify potential hazards and sources of contamination.
Anahtar Kelimeler
Destekleyen Kurum
This research has been supported by the content of the project no SAG-2017-01-037 by Near East University Scientific Research Projects Unit.
Proje Numarası
SAG-2017-01-037
Kaynakça
- Anonymous (2021): Commission Implementing Regulation (EU)2021/591 of 12 April 2021 entering a name in the register of protected designations of origin and protected geographical indications (‘Χαλλούμι’ (Halloumi)/‘Hellim’ (PDO)). OJEU, 125, 13.4.
- Atasever M, Keleş A, Uçar G, et al (1999): Farklı ambalajlarda muhafaza edilen hellim peynirinin olgunlaşması süresince bazı kalite niteliklerindeki değişimler. Vet Bil Derg, 15, 55-64.
- Bintsis T, Papademas P (2002): Microbiological quality of white‐brined cheeses: a review. Int J Dairy Technol, 55, 113-120.
- Caspia EL, Coggins PC, Schilling MW, et al (2006): The relationship between consumer acceptability and descriptive sensory attributes in cheddar cheese. J Sens Stud, 21, 112-127.
- Commission Regulation (EC) (2005): No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs (Text with EEA relevance).
- Demirci M, Arıcı M (1989): Hellim peynirinin fiziksel, kimyasal ve mikrobiyolojik özellikleri üzerinde araştırmalar. Bursa I. Uluslararası Gıda Sempozyumu, Bursa.
- Dib H, Hajj Semaan E, Noureddine Z (2008): Caractéristiques chimiques et microbiologiques des fromages Libanais issus d’industries locales. LSJ, 9, 37.
- Drake MA, McIngvale SC, Gerard PD, et al (2001): Development of a descriptive language for Cheddar cheese. J Food Sci, 66, 1422-1427.
- Economides S, Geoghiades E, Mavrogenis AP (1987): The effect of different kinds of milk on the yield and chemical composition of Halloumi cheese. Agricultural Research Institute, Ministry of Agriculture and Natural Resources, Nicosia, Cyprus.
- Elkak A, El Atat O, Habib J, et al (2012): Occurrence of aflatoxin M1 in cheese processed and marketed in Lebanon. Food Control, 25, 140-143.
- Erbay Z, Koca N, Üçüncü M (2010): Hellim peynirinin bileşimi ile renk ve dokusal özellikleri arasındaki ilişkiler. Gıda Dergisi, 35.
- Esendağlı A (2019): Seasonal Changes in Quality Of Halloumi Cheese Produced From Cow Milk (Doctoral Dissertation, Near East University).
- European Commission (2014): (EU No: CY-PDO-0005-01243-17.7.2014) Publication of an application under Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and the Council on quality schemes for agricultural products and foodstuffs (2015/C 246/12).
- European Commission (EC) (2015): Kıbrıs ‘Xαλούμι’ (Halloumi)/ ‘Hellim’ peyniri Koruma Altına Alınmış Menşe Adı (PDO) statüsü alma yolunda, Brüksel, 28 Temmuz.
- Gibbs P, Morphitou R, Savva G (2004): Halloumi: exporting to retain traditional food products. Brit Food J, 106, 569-576.
- Guinee TP (2004): Salting and the role of salt in cheese. Int J Dairy Technol, 57, 99-108.
- Güley Z, Akbulut N (2004): Effects of Using Starter Culture on Some Properties of Halloumi Cheese. International Dairy Symposium, 24-28 May, Isparta, Türkiye.
- Gün İ, Şimşek B (2011): Türkiye’de ve Kuzey Kıbrıs Türk Cumhuriyeti’nde üretilen hellim peynirlerinin bazı özelliklerinin karşılaştırılması. HR Ü Z F Dergisi, 15, 43-53.
- Hayaloglu AA (2016): Cheese: Microbiology of cheese. Reference Module in Food Science, 1, 1-11.
- Hort J, Le Grys G (2001): Developments in the textural and rheological properties of UK Cheddar cheese during ripening. Int Dairy J, 11, 475-481.
- İncili GK, Alan S, Mutlu M, et al (2019): Elazığ’da satılan hellim peynirlerinin mikrobiyolojik ve kimyasal kalitesi. Harran Üniv Vet Fak Derg, 8,139-146.
- Kamilari E, Anagnostopoulos DA, Papademas P, et al (2020): Characterizing Halloumi cheese's bacterial communities through metagenomic analysis. Lwt, 126, 109298.
- Kaminarides SE, Stamou P, Massouras T (2007): Changes of organic acids, volatile aroma compounds and sensory characteristics of Halloumi cheese kept in brine. Food Chem, 100, 219-225.
- Kaminarides S, Moschopoulou E, Karali F (2019): Influence of salting method on the chemical and texture characteristics of ovine Halloumi cheese. Foods, 8, 232.
- Kamleh R, Toufeili I, Ajib R, et al (2012): Estimation of the shelf-life of Halloumi cheese using survival analysis. Czech J Food Sci, 30, 512-519.
- Keles A, Atasever M, Guner A, et al (2001): Some quality properties of Halloumi cheese manufactured from cow’s and ewe’s milk and ripened in different packaging materials. Gıda, 26, 61-70.
- Küçüköner E, Haque ZU (2006): Physicochemical properties of low-fat and full-fat Cheddar cheeses. Int J Dairy Technol, 59, 166-170.
- Lawson PA, Papademas P, Wacher C, et al (2001): Lactobacillus cypricasei sp. nov., isolated from Halloumi cheese. Int J Syst Evol Microbiol, 51, 45-49.
- Milci S, Goncu A, Alpkent Z, et al (2005): Chemical, microbiological and sensory characterization of Halloumi cheese produced from ovine, caprine, and bovine milk. Int Dairy J, 15, 625-630.
- Özçil İE (2016): Research On Occurrence Of Salmonella And Staphylococcus aureus In Halloumi Cheese Produced In Turkısh Republıc Of Northern Cyprus. Near East University, MSc Thesis, Lefkoşa.
- Papademas P (2006): Halloumi cheese. Brined Cheeses, 1, 117-138.
- Papademas P, Robinson RK (1998): Halloumi cheese: the product and its characteristics. Int J Dairy Technol, 51, 98-103.
- Papademas P, Robinson RK (2000): A comparison of the chemical, microbiological and sensory characteristics of bovine and ovine halloumi cheese. Int Dairy J, 10, 761-768.
- Poullet B, Huertas M, Sánchez A, et al (1993): Main lactic acid bacteria isolated during ripening of Casar de Cáceres cheese. J Dairy Res, 60, 123-127.
- Ritvanen T, Lampolahti S, Lilleberg L, et al (2005): Sensory evaluation, chemical composition and consumer acceptance of full fat and reduced fat cheeses in the Finnish market. Food Qual Prefer, 16, 479-492.
- Tamime AY, Robinson RK (2007): Tamime and Robinson's yogurt: Science and technology. Elsevier.
- Ulusoy BH, Hecer C, Berkan Ş (2020): Investigation of microbiological hazards in traditional Halloumi/Hellim manufacturing process. Atatürk Üniversitesi Vet Bil Derg, 15, 196-206.
- Usca A, Erol İ (1998): Hellim peynirinin mikrobiyolojik kalitesi. Ankara Univ Vet Fak Derg, 45, 97-103.
Yıl 2024,
Cilt: 71 Sayı: 4, 463 - 470, 23.09.2024
Öz
Anahtar Kelimeler
Chemical analysis Chemical analysis Halloumi Halloumi food safety food safety quality quality microbiology microbiology microbiology
Proje Numarası
SAG-2017-01-037
Kaynakça
- Anonymous (2021): Commission Implementing Regulation (EU)2021/591 of 12 April 2021 entering a name in the register of protected designations of origin and protected geographical indications (‘Χαλλούμι’ (Halloumi)/‘Hellim’ (PDO)). OJEU, 125, 13.4.
- Atasever M, Keleş A, Uçar G, et al (1999): Farklı ambalajlarda muhafaza edilen hellim peynirinin olgunlaşması süresince bazı kalite niteliklerindeki değişimler. Vet Bil Derg, 15, 55-64.
- Bintsis T, Papademas P (2002): Microbiological quality of white‐brined cheeses: a review. Int J Dairy Technol, 55, 113-120.
- Caspia EL, Coggins PC, Schilling MW, et al (2006): The relationship between consumer acceptability and descriptive sensory attributes in cheddar cheese. J Sens Stud, 21, 112-127.
- Commission Regulation (EC) (2005): No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs (Text with EEA relevance).
- Demirci M, Arıcı M (1989): Hellim peynirinin fiziksel, kimyasal ve mikrobiyolojik özellikleri üzerinde araştırmalar. Bursa I. Uluslararası Gıda Sempozyumu, Bursa.
- Dib H, Hajj Semaan E, Noureddine Z (2008): Caractéristiques chimiques et microbiologiques des fromages Libanais issus d’industries locales. LSJ, 9, 37.
- Drake MA, McIngvale SC, Gerard PD, et al (2001): Development of a descriptive language for Cheddar cheese. J Food Sci, 66, 1422-1427.
- Economides S, Geoghiades E, Mavrogenis AP (1987): The effect of different kinds of milk on the yield and chemical composition of Halloumi cheese. Agricultural Research Institute, Ministry of Agriculture and Natural Resources, Nicosia, Cyprus.
- Elkak A, El Atat O, Habib J, et al (2012): Occurrence of aflatoxin M1 in cheese processed and marketed in Lebanon. Food Control, 25, 140-143.
- Erbay Z, Koca N, Üçüncü M (2010): Hellim peynirinin bileşimi ile renk ve dokusal özellikleri arasındaki ilişkiler. Gıda Dergisi, 35.
- Esendağlı A (2019): Seasonal Changes in Quality Of Halloumi Cheese Produced From Cow Milk (Doctoral Dissertation, Near East University).
- European Commission (2014): (EU No: CY-PDO-0005-01243-17.7.2014) Publication of an application under Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and the Council on quality schemes for agricultural products and foodstuffs (2015/C 246/12).
- European Commission (EC) (2015): Kıbrıs ‘Xαλούμι’ (Halloumi)/ ‘Hellim’ peyniri Koruma Altına Alınmış Menşe Adı (PDO) statüsü alma yolunda, Brüksel, 28 Temmuz.
- Gibbs P, Morphitou R, Savva G (2004): Halloumi: exporting to retain traditional food products. Brit Food J, 106, 569-576.
- Guinee TP (2004): Salting and the role of salt in cheese. Int J Dairy Technol, 57, 99-108.
- Güley Z, Akbulut N (2004): Effects of Using Starter Culture on Some Properties of Halloumi Cheese. International Dairy Symposium, 24-28 May, Isparta, Türkiye.
- Gün İ, Şimşek B (2011): Türkiye’de ve Kuzey Kıbrıs Türk Cumhuriyeti’nde üretilen hellim peynirlerinin bazı özelliklerinin karşılaştırılması. HR Ü Z F Dergisi, 15, 43-53.
- Hayaloglu AA (2016): Cheese: Microbiology of cheese. Reference Module in Food Science, 1, 1-11.
- Hort J, Le Grys G (2001): Developments in the textural and rheological properties of UK Cheddar cheese during ripening. Int Dairy J, 11, 475-481.
- İncili GK, Alan S, Mutlu M, et al (2019): Elazığ’da satılan hellim peynirlerinin mikrobiyolojik ve kimyasal kalitesi. Harran Üniv Vet Fak Derg, 8,139-146.
- Kamilari E, Anagnostopoulos DA, Papademas P, et al (2020): Characterizing Halloumi cheese's bacterial communities through metagenomic analysis. Lwt, 126, 109298.
- Kaminarides SE, Stamou P, Massouras T (2007): Changes of organic acids, volatile aroma compounds and sensory characteristics of Halloumi cheese kept in brine. Food Chem, 100, 219-225.
- Kaminarides S, Moschopoulou E, Karali F (2019): Influence of salting method on the chemical and texture characteristics of ovine Halloumi cheese. Foods, 8, 232.
- Kamleh R, Toufeili I, Ajib R, et al (2012): Estimation of the shelf-life of Halloumi cheese using survival analysis. Czech J Food Sci, 30, 512-519.
- Keles A, Atasever M, Guner A, et al (2001): Some quality properties of Halloumi cheese manufactured from cow’s and ewe’s milk and ripened in different packaging materials. Gıda, 26, 61-70.
- Küçüköner E, Haque ZU (2006): Physicochemical properties of low-fat and full-fat Cheddar cheeses. Int J Dairy Technol, 59, 166-170.
- Lawson PA, Papademas P, Wacher C, et al (2001): Lactobacillus cypricasei sp. nov., isolated from Halloumi cheese. Int J Syst Evol Microbiol, 51, 45-49.
- Milci S, Goncu A, Alpkent Z, et al (2005): Chemical, microbiological and sensory characterization of Halloumi cheese produced from ovine, caprine, and bovine milk. Int Dairy J, 15, 625-630.
- Özçil İE (2016): Research On Occurrence Of Salmonella And Staphylococcus aureus In Halloumi Cheese Produced In Turkısh Republıc Of Northern Cyprus. Near East University, MSc Thesis, Lefkoşa.
- Papademas P (2006): Halloumi cheese. Brined Cheeses, 1, 117-138.
- Papademas P, Robinson RK (1998): Halloumi cheese: the product and its characteristics. Int J Dairy Technol, 51, 98-103.
- Papademas P, Robinson RK (2000): A comparison of the chemical, microbiological and sensory characteristics of bovine and ovine halloumi cheese. Int Dairy J, 10, 761-768.
- Poullet B, Huertas M, Sánchez A, et al (1993): Main lactic acid bacteria isolated during ripening of Casar de Cáceres cheese. J Dairy Res, 60, 123-127.
- Ritvanen T, Lampolahti S, Lilleberg L, et al (2005): Sensory evaluation, chemical composition and consumer acceptance of full fat and reduced fat cheeses in the Finnish market. Food Qual Prefer, 16, 479-492.
- Tamime AY, Robinson RK (2007): Tamime and Robinson's yogurt: Science and technology. Elsevier.
- Ulusoy BH, Hecer C, Berkan Ş (2020): Investigation of microbiological hazards in traditional Halloumi/Hellim manufacturing process. Atatürk Üniversitesi Vet Bil Derg, 15, 196-206.
- Usca A, Erol İ (1998): Hellim peynirinin mikrobiyolojik kalitesi. Ankara Univ Vet Fak Derg, 45, 97-103.
Toplam 38 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Veteriner Gıda Hijyeni ve Teknolojisi |
| Bölüm | Araştırma Makalesi |
| Yazarlar | |
| Proje Numarası | SAG-2017-01-037 |
| Erken Görünüm Tarihi | 27 Ekim 2023 |
| Yayımlanma Tarihi | 23 Eylül 2024 |
| Yayımlandığı Sayı | Yıl 2024Cilt: 71 Sayı: 4 |
