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Influence of Salting Method on the Chemical and Texture Characteristics of Ovine Halloumi Cheese

Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
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Foods 2019, 8(7), 232; https://doi.org/10.3390/foods8070232
Received: 7 June 2019 / Revised: 25 June 2019 / Accepted: 28 June 2019 / Published: 29 June 2019
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. View Full-Text
Keywords: Halloumi cheese; cheese salting; cheese texture; cheese inorganic fraction Halloumi cheese; cheese salting; cheese texture; cheese inorganic fraction
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Kaminarides, S.; Moschopoulou, E.; Karali, F. Influence of Salting Method on the Chemical and Texture Characteristics of Ovine Halloumi Cheese. Foods 2019, 8, 232.

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