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Abstract
The effects of dry salting for 24 h, or brine salting under different conditions (i.e., 7%, 10%, or 13% NaCl (w/w) at 4 or 20 °C for 3, 6, 24, or 48 h) on ovine Halloumi cheese composition and textural properties were studied. In the brine-salted cheeses, the moisture content, ranging from 45.53 ± 0.7 to 53.55 ± 0.6 g/100 g, was decreased as the concentration and temperature of brine and salting time were increased. In contrast, the salt content, ranging from 2.17 ± 0.01 to 4.97 ± 0.10 g/100 g, increased by increasing the salting time and brine concentration, and the increased sodium content of cheeses was correlated with their decreased potassium content. Cheeses dry-salted for 24 h contained higher levels of calcium (1064–1093 mg/100 g) than brine-salted cheeses kept for 24 or 48 h (751–922 mg/100 g). The same trend was observed for phosphorus, magnesium, and potassium content. In addition, dry-salted cheeses showed significantly (p < 0.05) lower hardness and fracturability values, compared to cheeses brine salted at 13% brine for more than 24 h, independently of the brine temperature. It was concluded that dry salting of Halloumi cheese for one day was the most appropriate salting method for dietary and nutritious reasons.
Highlights
Halloumi, a very popular cheese in Eastern Mediterranean countries, has been traditionally produced in Cyprus for hundreds of years
The aim of this study is to evaluate the effects of various methods of salting on the chemical and textural characteristics of ovine Halloumi cheese, and to recommend the most suitable salting method for its manufacture
Among the cheeses that were salted in brine, those kept at 20 ◦ C showed significantly (p < 0.05) lower moisture contents than the cheeses kept at 4 ◦ C
Summary
A very popular cheese in Eastern Mediterranean countries, has been traditionally produced in Cyprus for hundreds of years. Fresh Halloumi cheese is sold immediately after production and has a mild, milky flavor; an elastic and semi-solid texture without holes; and can be sliced. A characteristic of Halloumi cheese manufacture is that the blocks of curd are heated at 90–95 ◦ C in deproteinized whey for at least 30 min. The curd is initially not pressed at all, and the fresh cheese is dry salted and sprinkled with dry, crushed leaves of mint (Mentha viridis) and kept in salted whey (12% NaCl) at low temperature for a prolonged period of time until consumed. The curd is pressed at a pressure of 0.35–0.40 MPa and cut into blocks (10 cm × 10 cm × 3 cm) which are transferred to hot whey and cooked at
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