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.
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