Quality and properties of buffalo's halloumi cheese

摘要

Halloumi cheese was made from fresh cow's milk (3% fat), sheep's milk (6% fat) and from standardized bufalloe's milk with 6%, 4.5%, 3% and 1.5% fat, to reach the best fat content which gives of good quality with lower losses. Protein, Ca and P of the cheeses decreased with increasing the fat content of the used initial milk. Dry matter recovery increased, while fat and protein recovery decreased with increasing the fat content of the initial milk used in both curd and cheese. Cheese made from buffalo's milk with 4.5% fat when fried had the highest total score with satisfactory rheological and chemical properties.