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This study investigated the effect of salt reduction and partial replacement with KCl on the microbiological and sensory characteristics of fresh and matured Halloumi cheese. Halloumi samples were matured for 8 wk and moisture, fat, protein, pH, lactic acid, sodium, and potassium contents determined. Instrumental textural characteristics of the samples were measured using a texture analyzer. Microbiological analyses included counts of total bacteria, lactic acid bacteria, yeasts and molds, total coliforms, and psychrophilic bacteria. Descriptive sensory analysis was carried out by a 9-member panel, and acceptability testing was conducted with 72 panelists. Salt treatment had a significant effect on the pH, sodium, and potassium contents of the cheeses, whereas age by salt treatment interaction had a significant effect on the pH, lactic acid, and potassium contents of the samples. No major trends could be discerned from the texture profile analysis. All tested microorganisms increased with storage but in general did not differ between treatments and were, in certain instances, lower than levels reported in the literature for other cheeses. Descriptive analysis revealed a significant difference between salt treatments for bitterness, crumbliness, and moistness, whereas age of cheese was significant for saltiness and squeakiness. Salt treatment had no significant effect on any of the acceptability variables for all Halloumi samples.

Labneh or strained yogurt is a fermented milk product popular in Lebanon, the Middle East, and in the Balkan regions. With increased consumer awareness about the health benefits of consuming diets low in fat, reduced-fat Labneh products have emerged on the Lebanese market. The objectives of this study were to assess the physicochemical and sensory properties of commercial bovine Labneh products differing in fat content. Seven commercial bovine Labneh brands were chosen. Three brands were available in full-fat, reduced-fat, and zero-fat versions, 3 in full-fat and zero-fat versions, and 1 in full-fat and reduced-fat versions, resulting in a total of 17 tested samples. The moisture, fat, protein, ash, pH, and nitrogen-free extract contents were determined and instrumental texture characteristics measured using a texture analyzer. Nine trained panelists used quantitative descriptive analysis to profile the sensory attributes of the samples and an acceptability test was carried out with 73 panelists. Brand type had a significant effect on all chemical parameters, as did fat level, except for nitrogen-free extract. Instrumental texture analysis showed a significant effect of brand and fat levels, as well as their interaction, on all attributes, except for adhesiveness and fat level. Sensory analysis suggested that significant differences existed between brands for most attributes. Full-fat samples were significantly more yellow, less sweet, and possessed a stronger acidic aftertaste than did their reduced-fat and zero-fat counterparts. Acceptability clearly decreased as fat level decreased from full fat to zero fat, with full-fat Labneh samples rating highest on the acceptability of appearance, flavor, texture, and overall acceptability.

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-White brined cheeses and strained yogurt (Labneh) are the most popular dairy products in the Eastern Mediterranean. However, scant data are available on the nutrient profiles of these products. In the present work, 38 samples of regular and reduced-fat varieties of four white brined cheeses (Akkawi, Halloumi, Double Crème and Braided) and Labneh, produced from cow's milk, were analyzed for basic nutrients (water, protein, fat, ash and lactose), cholesterol and selected minerals (Na, Ca, K, Mg, P and Zn). The moisture contents of Labneh (78.6 g·100 g −1) and Double Crème (60.3 g·100 g −1 ) were higher than those of Akkawi, Halloumi and Braided cheeses (46.6-55.1 g·100 g −1 ). The fat content of full-fat Labneh was 8.8 g·100 g −1 while the full-fat brined cheeses contained fat levels between 18.3 and 23.9 g·100 g −1 . Protein contents ranged between 8.9 and 24.8 g·100 g −1. Cholesterol strongly correlated with fat content and an increase in cholesterol/fat ratios was observed with decreasing fat levels. Sodium contents ranged between 151 and 5012 mg·100 g −1 while Ca levels ranged between 43 and 921 mg·100 g −1 . The moisture contents indicated that Double Crème was a soft cheese while Akkawi, Halloumi and Braided cheeses were firm/semi-hard cheeses. The fat levels in dry matter (FDM) revealed that only full-fat Double Crème cheese with a FDM of 48 can be classified as full-fat while the other cheeses can be classified as medium fat, partially skimmed or skim. These data will be of use to dairy scientists and technologists, dietitians and bodies concerned with promoting healthier dietary practices.brined cheese / Labneh / composition / minerals / cholesterol ，而Ca 的含量在 43921 mg·100 gRésumé -Composition chimique et teneurs en minéraux et en cholestérol de fromages frais en saumure et de lait caillé égoutté (Labneh) à teneur normale ou réduite en matière grasse. Les fromages frais en saumure et le Labneh (lait caillé égoutté) sont les produits laitiers les plus populaires dans les pays situés à l'est du bassin méditerranéen. Cependant de rares données sont disponibles sur les profils nutritionnels de ces produits. Dans cette étude, 38 échantillons de 4 types de fromages frais en saumure (Akkawi, Halloumi, Double Crème et Braided) et de Labneh, à teneur normale ou réduite en matière grasse, produits à partir de lait de vache, ont été analysés pour leurs teneurs en nutriments basiques (eau, protéines, lipides, cendres, lactose), cholestérol et certains minéraux (Na, Ca, K, Mg, P, Zn). La teneur en matière grasse des Labneh « gras » était de 8,8 g·100 g −1 tandis que les fromages frais en saumure « gras » présentaient des teneurs en matière grasse de 18,3 à 23,9 g·100 g −1. Le cholestérol était fortement corrélé avec la teneur en matière grasse et une augmentation des ratios cholestérol/matière grasse était observée avec la réduction des niveaux de matière grasse. Les teneurs en sodium variaient entre 151 et 5012 mg·100 g −1 alors que les teneurs en calcium allaient de 43 à 921 mg·100 g −1. Les teneurs en hum...