Chemical, microbiological and sensory characterization of Halloumi cheese produced from ovine, caprine and bovine milk

Halloumi cheeses were produced in duplicate from pure ovine, caprine and bovine milks and the chemical, microbiological and sensory properties determined during ripening at 4 °C. Total solids, fat, protein, salt, total titratable acidity (SH), pH, ash, water-soluble nitrogen fraction (WSN), fat in dry matter and ripening degree values were determined at 1, 30, 60 and 90 days. The origin of the milk significantly (P<0.05) affected the fat, protein, salt, pH and fat in dry matter values of the cheese samples. Ripening time had a significant effect (P<0.05) on the total solids, fat, fat in dry matter, protein, WSN, pH, SH, ripening degree and ash content values of the cheese samples. Streptococcus ssp. and total mesophilic aerobic bacteria were significantly affected (P<0.05) by the origin of the milk. In sensory evaluations, Halloumi cheese produced from caprine milk was preferred with respect to appearance, texture, odour and taste.