Influence of Rennet Concentration on Ripening Characteristics of Halloumi Cheese

Abstract

In this study, the influence of rennet concentration on chemical composition, proteolysis and sensory properties of Halloumi cheese was evaluated during ripening. Halloumi cheese was manufactured from raw cow's milk using four levels of rennet (0.2, 0.25, 0.3 or 0.4 g rennet/kg cheese milk) and was ripened for 60 days at 4C. Proteolysis in the cheese was measured by determining soluble nitrogen fractions both in water and in 12% trichloroacetic acid as well as by patterns of urea-polyacrylamide gel electrophoresis. Cheese grading was performed by an expert panel throughout the ripening period.The chemical composition of the cheese was significantly influenced by the level of rennet, which could be related to the differences in moisture contents of the cheese. The levels of water-or 12% trichloroacetic acidsoluble nitrogen fractions and degradations of a s1 -or b-caseins were quite low during the cheese maturation. No relation was found between rennet concentrations and casein degradation in the cheese during ripening. Results indicated that the different concentrations of rennet did not significantly influence the proteolytic profiles and sensory scores of Halloumi cheese; that is, an amount of rennet between 0.2 and 0.4 g rennet/kg cheese milk resulted in a similar quality of Halloumi cheese. CorrespondingHalloumi cheese was manufactured from raw cow's milk using different concentrations of rennet and was ripened for 60 days. The chemical composition of the cheese was influenced by different concentrations of rennet; however, ripening indices (proteolysis) and sensory attributes were identical in all samples. It is concluded that different concentrations of rennet (0.2-0.4 g rennet/kg cheese milk) have no significant influence on the ripening characteristics of Halloumi. 616 M. GUVEN ET AL.

Effect of Partial Substitution of NaCl with KCl on Proteolysis of Halloumi Cheese

“…This suggests that K ions have similar effect as sodium ions on halloumi cheese during storage. These findings are in agreement with those of Milci and others (2005) and Guven and others (2008) in halloumi cheese, also Guven and Karaca (2001) and Katsiari and others (2000, 2001) in white, feta, and kefalograviera cheeses, respectively. Table 2 showed significant difference in WSN at D14 and in TCA‐SN at D56.…”

“…Halloumi cheese is made with starter culture and is normally kept in brine solution ranging from 10% to 18% at 4 °C up to 2 mo (Papademas and Robinson 1998; Kaminarides and others 2007). Numerous studies showed the effect of proteolysis on halloumi cheese during storage (Milci and others 2005; Raphaelides and others 2006; Guven and others 2008). However, there is no information on proteolytic patterns of halloumi cheese made with lower concentrations of NaCl.…”

Recent advances in milk clotting enzymes

“…2007). In a recent study of Guven et al. (2008) no effects of the amount of rennet used for coagulation on proteolysis of Halloumi cheese was observed.…”

Reduced‐sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety

“…Alike, no significant differences in proteolysis have been reported with the substitution of KCl with NaCl for Mozzarella cheese (Ayyash & Shah, ), Halloumi cheese (Milci, Goncu, Alpkent, & Yaygin, ; Guven, Cadun, Karaca, & Hayaloglu, ), Feta and Kefalograviera cheeses (Katsiari et al., , ), White cheese (Güven & Karaca, ), and Cantal‐type cheese (Loudiyi et al., ). In contrast, Ayyash and Shah (, ) reported a significant differences in proteolysis of Halloumi and Nabulsi cheeses on substitution of NaCl with KCl.…”