Affiliation:
1. NEAR EAST UNIVERSITY, FACULTY OF VETERINARY MEDICINE
2. NEAR EAST UNIVERSITY, FACULTY OF VETERINARY MEDICINE, VETERINARY MEDICINE PR. (FULL SCHOLARSHIP)
3. Kano University of Science and Technology
4. İSTANBUL ESENYURT ÜNİVERSİTESİ, SAĞLIK BİLİMLERİ FAKÜLTESİ
Abstract
Χαλλούμι (Halloumi)/Hellim is the traditional cheese of Cy¬prus and belongs to whole of divided Island with Turkish and Greek name. Especially with the Commission Implementing Regulation (EU) 2021/591 of 12 April 2021 that entering a name in the register of protected designations of origin and protected geographical indications (‘Χαλλούμι’ (Halloumi)/‘Hellim’, the spotlights are more on the product nowadays. Commercial samples of fresh and mature halloumi cheeses made from sheep/goat, bovine or both milk were examined to evaluate their physicochemical and microbiological properties. In physicochemical analysis, potential of hydrogen (pH), titratable acidity (TA), salt-sodium chloride (NaCl), dry-matter (DM) ratios were analyzed. While examining the quality and safety indicators for microbiological analysis; total mesophilic aerob bacteria (TMAB), yeast and molds, lactic acid bacteria (LAB), coliform bacteria, coagulase-positive staphylococci, Listeria monocytogenes, Salmonella spp. analyzes were made. This study will help establish the quality profile of halloumi cheese and identify potential hazards and sources of contamination.
Funder
Near East University Scientific Research Projects Unit
Publisher
Veterinary Journal of Ankara University
Subject
General Veterinary,Animal Science and Zoology
Reference38 articles.
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