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Article history:
Received 19 February 2014
Received in revised form 29 January 2015
Accepted 30 January 2015
Available online 12 February 2015
Keywords:
Cheese curd
Sheep Halloumi cheese, Cooking time
Chemical composition
Volatile compounds
Textural properties
a b s t r a c t
The effect of cooking time on the chemical characteristics, the textural properties and the
volatile compounds of Halloumi cheese curd were studied. Sensory evaluation of the 1day Halloumi cheese was also carried out. Cooking the cheese curd for 30 min signicantly
decreased its moisture content compared to the uncooked cheese curd. The cheese curds
cooked for 30 and 60 min were found to have higher Ca and P contents in comparison with
the uncooked cheese curd. After being cooked, the cheese curds exhibited higher values for
hardness compared to the uncooked cheese curd due to their lower moisture contents.
The cooking process affected the content of most volatile compounds. Alcohols which
were found to be the main group of volatile compounds of the tested samples, consisted
85.50% of the total volatile compounds in the uncooked cheese curd and were signicantly
reduced reaching a percentage of 65.31% and 30.78% after cooking the cheese curd for 30
and 60 min, respectively. Instead, the volatile substances that were formed during thermal
processing, such as -decalactone, 3-hydroxy-butanal, 2-furan-methanol and 2-hydroxy
furanone increased signicantly. The cheese curd that was cooked for 60 min was more
yellowish in appearance compared to the cheese curd that was cooked for 30 min due to
its higher value b (yellowness). The Halloumi cheese (end product) that was produced by
cooking the cheese curd for 30 min achieved signicantly higher sensory scores than the
one that was produced by cooking the cheese curd for 60 min.
2015 Elsevier B.V. All rights reserved.
1. Introduction
Halloumi cheese is a traditional semi-hard cheese of
Cyprus and is also popular in other countries of the
Eastern Mediterranean (Papademas and Robinson, 2001).
The Committee for Standards of the Cyprus Ministry of
Commerce and Industry (1985) established the denition
and the standards for Halloumi cheese. The total exports
of Cyprus Halloumi cheese are approximately 1000 kg per
107
of Chios breed were used for our experiments. The feeding was concentrated and mainly consisted of maize, sunower, rice bran, molasse and
soybean, 74%, 7%, 5%, 6% and 3%, respectively and alfalfa hay. Fig. 1 shows
the cheese making process of the sheep Halloumi cheese. The uncooked
cheese curd was cut into blocks. Four blocks, each one consisting 250 g of
uncooked cheese curd was used as control sample (sample A). The other
blocks were divided into two subsequent parts. Thirty-eight blocks from
the rst part were cooked in non-protein hot whey at 9395 C for 30 min
(sample B), while 38 blocks from the second part were cooked in nonprotein hot whey at 9395 C for 60 min (sample C). Four cheese making
trials (replicates) were carried out.
2.2. Chemical analyses
One-hundred liters of fresh sheeps milk was taken from the experimental farm of the Agricultural University of Athens. A total of 40 sheep
Whey
Pressure of 3kg/kg to
the cheese curd for 35 minutes
Cutting of the curd to pieces of 10x10x3cm
(Sample A)
Heating to 90-920C (about 30 minutes)
Remove of the whey proteins
Transfer the cheese curd pieces into the hot whey (90-92 0C )
Cooking of the cheese curd pieces
108
Table 1
Chemical characteristics of the Halloumi cheese curds.
Chemical characteristics
Cheese curds
A
pH
Moisture (g 100 g1 )
Fat in DM (g 100 g1 )
Ash (g 100 g1 )
Ca (mg 100 g1 )
Mg (mg 100 g1 )
K (mg 100 g1 )
Na (mg 100 g1 )
P (mg 100 g1 )
6.11
54.18a
57.86
2.32
785.5a
52.0
69.5
64.0
415.0a
0.09
0.99
0.85
0.05
14.5
0.6
11.9
20.7
15.6
6.25
44.9b
55.78
2.57
845.0b
54.3
75.8
63.5
522.5b
0.06
1.65
2.22
0.12
17.1
2.0
6.3
20.2
31.5
6.29
43.03b
54.50
2.64
888.3b
56.0
69.5
65.5
545.0b
0.06
1.02
1.75
0.13
19.1
2.3
6.8
17.0
37.1
109
Table 2
Relative abundance of volatile compounds isolated from the Halloumi cheese curds.
Cheese curds
A
Alcohols
Ethanol
3-Methyl-1-butanol
2-Methyl-1-propanol
1-Butanol
2-Methyl-1-butanol
1-Pentanol
Heptanol
2-Pentanol
Isopropyl alcohol
Methyl alcohol
3-Methyl, 2-butanol
Total alcohols
Percentage (%)
Ketones
2-Butanone
Acetone
3-Methyl-2-butanone
3-Hydroxy-2-butanone (acetoin)
1-Hydroxy-2-butanone
2,3-Butanedione (diacetyl)
1-Methoxy-2-propanone
Total ketones
Percentage (%)
Lactones
-Decalactone
Percentage (%)
Volatile acids
Acetic acid
Formic acid
Butanoic acid
Hexanoic acid
Total acids
Percentage (%)
Esters
Acetic acid ethyl ester
Propanic acid 2-propenyl ester
Propanic ethyl ester
Propanic pentyl ester
Acetic acid 2-propenyl ester
Formic ethyl ester
Formic-2-propenyl ester
Total esters
Percentage (%)
Aldehydes
Acetaldehyde
2-Methyl-propanal
Pentanal
Propanal
3-Hydroxy-butanal
Total aldehydes
Percentage (%)
Furans
2,5-Dihydro-furan
3-Methyl furanone
2-Furanmenthol
2-Hydroxy furanone
Total furans
Percentage (%)
Hydrocarbons
Hexadecane
Octane
2,3-Dimethyl-oct-1-en
1-Methoxy-2-decane
Butane
Heptane
2,2-Dimethyl pentane
530.52a
12.80a
20.34a
0.74a
0.41
2.76a
0.78a
0.67
0.41a
2.08a
0.34
571.85a
85.50
5.15a
6.93a
11.68a
10.70a
0.61a
2.41a
0.0a
37.58a
5.60
123.42
1.40
3.18
0.19
0.10
0.54
0.19
0.23
0.10
0.11
0.04
126.89
38.54b
2.19b
0.61b
0.23b
0.24
0.21b
0.21b
0.43
0.0b
0.52b
0.30
43.48b
65.31
10.58
0.86
0.23
0.03
0.05
0.05
0.07
0.20
0.0
0.12
0.08
11.26
2.74b
0.15b
0.0b
0.0b
0.20
0.0b
0.12b
0.22
0.0b
0.06c
0.33
3.82b
30.78
0.70
0.03
0.0
0.0
0.04
0.0
0.05
0.04
0.0
0.03
0.11
0.69
0.38
0.90
2.59
1.02
0.18
0.18
0.0
1.71
0.86b
3.00b
1.58b
2.09b
0.31a,b
2.50a
0.83b
11.59b
16.78
0.17
0.74
0.21
0.33
0.03
0.37
0.28
0.59
0.0c
2.09b
0.12b
0.21b
0.0b
0.21b
0.18a
3.76c
22.64
0.0
0.36
0.04
0.1
0.0
0.03
0.08
0.30
0.10a 0.04
0.02
0.42b 0.09
0.63
0.95c 0.14
7.66
41.87a
0.62a
4.06a
2.37a
48.92a
7.32
8.57
0.08
0.84
0.30
8.17
3.02b
0.21b
0.98b
0.74b
4.95b
7.44
0.23
0.04
0.14
0.14
0.36
0.13b
0.17b
0.18b
0.18b
0.66b
5.31
0.04
0.03
0.03
0.07
0.07
0.54a
0.71
2.27a
0.30a
0.56
0.24
0.0a
4.62a
0.69
0.03
0.43
0.73
0.03
0.23
0.03
0.0
0.88
0.34b
0.15
0.88a,b
0.09b
0.51
0.17
0.25b
2.39b
3.59
0.04
0.01
0.47
0.04
0.24
0.01
0.04
0.60
0.0c
0.16
0.0b
0.0b
0.14
0.21
0.13C
0.64b
5.16
0.0
0.02
0.0
0.0
0.01
0.04
0.03
0.05
2.91a
0.29a
0.10a
0.16
0.0a
3.46a
0.52
0.38
0.05
0.02
0.06
0.0
0.40
0.26b
0.13b
0.19a,b
0.14
0.20b
0.92b
1.38
0.06
0.04
0.03
0.05
0.04
0.04
0.0b
0.0c
0.31b
0.15
0.32c
0.78b
6.29
0.0
0.0
0.07
0.05
0.04
0.09
0.12a
0.11a
0.00a
0.00a
0.24a
0.04
0.02
0.05
0.00
0.00
0.05
0.16a,b
0.26a,b
0.13 b
0.14a
0.73b
1.10
0.02
0.07
0.02
0.05
0.01
0.54b
0.35b
0.26c
0.38b
1.34c
10.80
0.09
0.07
0.03
0.06
0.11
0.08
0.22
0.05
0.04
0.03
0.21
0.03
0.47
0.38
0.25
0.12a,b
0.13a
0.38a,b
0.82b
0.15
0.15
0.09
0.05
0.03
0.10
0.21
0.65
0.18
0.17
0.10b
0.00b
0.14b
0.16a
0.18
0.06
0.03
0.03
0.00
0.03
0.03
0.24
0.45
0.23
0.23a
0.19a
0.55a
0.27a
110
Table 2 (Continued)
Cheese curds
A
Total hydrocarbons
Percentage (%)
2.09a,b 0.05
0.31
2.51a 0.48
3.77
1.41b 0.11
11.36
Values (mg/kg) are means standard errors, expressed as relative abundance to internal standard.
Means within each row without a superscript or bearing a common superscript did not differ signicantly (P > 0.05).
A: uncooked cheese curd; B: cheese curd cooked for 30 min; C: cheese curd cooked for 60 min.
Percentage (%): percentage of volatile compounds of each chemical group in each of the examined cheese curds.
111
Table 3
Textural properties of the Halloumi cheese curds.
Textural properties
Cheese curds
Hardness (N)
Cohesiveness (N mm)
Adhesiveness (N mm)
Elasticity (mm)
5.05a
0.46
8.47a
0.96
0.78
0.02
0.50
0.01
7.10b
0.48
15.40b
0.97
0.51
0.02
0.44
0.01
9.98c
0.47
10.53c
0.89
0.38
0.02
0.76
0.04
Values are means standard errors. Means within each row without a superscript did not differ signicantly (P > 0.05).
A: uncooked cheese curd; B: cheese curd cooked for 30 min; C: cheese curd cooked for 60 min.
112
L
a
b
Cheese curds
A
92.59a 0.11
2.76a 0.03
11.33a 0.16
91.58b 0.14
5.88b 0.07
16.10b 0.24
90.48c 0.23
5.84b 0.07
17.05c 0.32
fresh Halloumi cheese curd (sample A). However, the elasticity and cohesiveness values did not differ signicantly
(P > 0.5) among the cheese curds that were tested (samples
A, B and C).
3.4. Color
The Hunter color values are shown in Table 4. As far
as the lightness (L) value among the cheese curds is concerned, there were signicant differences: the uncooked
cheese curd exhibited the highest lightness value and the
cheese curd that was cooked for 60 min exhibited the lowest. The cheese curd that was cooked for 60 min was more
yellowish in appearance compared to the cheese curd that
was cooked for 30 min as its value b (yellowness of the sample) was signicantly higher than the value of the cheese
curd that was cooked for 30 min (Table 4). The application of high temperatures (9395 C) during the cheese
curd cooking, especially in the case of the cheese curd
that was cooked for more than 30 min (sample C that was
cooked for 60 min) resulted in the formation of compounds
that darken the color of the cheese curd. The formation of
these compounds is realized through Maillard reaction as
the lactose of the cheese curd reacts with its amino compounds and results in the formation of compounds that
darken the color of the cheese curd. Concerning a value
(redness of the sample) no signicant differences were
observed between the cheese curd that was cooked for
30 min and the cheese curd that was cooked for 60 min
(Table 4).
4. Sensory characteristics
The sensory characteristics of the Halloumi cheeses
were shown in Table 5. Sensory evaluation was done in
113
Table 5
Sensory characteristics of the Halloumi cheese (end product).
Sensory characteristics
Halloumi I
Appearance (110)
Texture (140)
Flavor (150)
Total (1100)
9.31a
34.15a
43.46a
86.92a
0.13
1.48
1.04
2.40
Halloumi II
8.54b
29.69b
37.50b
75.73b
0.22
1.24
1.60
2.44
None of the authors has a nancial or personal relationship with other people or organizations that could
inappropriately inuence or be perceived to inuence this
work.
Acknowledgements
Authors would like to thank very much Prof. Nikos
Moustakas and his laboratory for their aid with the atomic
absorption spectrophotometer.
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