Investigation of quality characteristics of industrially produced halloumi cheese

Basit Öğe Kaydı
dc.contributor.authorUlusoy, Beyza Hatice
dc.contributor.authorKaya, Fatma
dc.contributor.authorKaynarca, Doruk
dc.contributor.authorBerkan, Şifa
dc.contributor.authorKademi, Hafizu İbrahim
dc.contributor.authorHecer, Canan
dc.date.accessioned2025-03-26T13:52:51Z
dc.date.available2025-03-26T13:52:51Z
dc.date.issued2024
dc.departmentİstanbul Esenyurt Üniversitesi
dc.descriptionSAG-2017-01-037
dc.description.abstract???????? (Halloumi)/Hellim is the traditional cheese of Cyprus and belongs to the whole Island with Turkish and Greek names. Especially with the spotlights more on the product nowadays. In the current study, cheese samples were collected as fresh and mature halloumi/hellim (sheep/goat, bovine, or both milk) and were analyzed to evaluate the physicochemical and microbiological status. As a physicochemical analysis, the potential of hydrogen (pH), titratable acidity (TA), salt-sodium chloride (NaCl), and dry-matter (DM) ratios were analyzed. For examining the quality and safety indicators; total mesophilic aerobic bacteria (TMAB), yeast and molds, lactic acid bacteria (LAB), coliform bacteria, coagulase-positive staphylococci, Listeria monocytogenes, Salmonella spp. analyzes were performed. This study will help to establish the quality profile of halloumi/hellim cheese and identify potential hazards and sources of contamination.
dc.description.sponsorshipThis research has been supported by the content of the project no SAG-2017-01-037 by Near East University Scientific Research Projects Unit.
dc.identifier.doi10.33988/auvfd.1218926
dc.identifier.doihttps://doi.org/10.33988/auvfd.1218926
dc.identifier.endpage470
dc.identifier.issn1300-0861
dc.identifier.issn1308-2817
dc.identifier.issue4
dc.identifier.startpage463
dc.identifier.urihttps://hdl.handle.net/20.500.14704/327
dc.identifier.volume71
dc.language.isoen
dc.publisherAnkara Üniversitesi
dc.relation.ispartofAnkara Üniversitesi Veteriner Fakültesi Dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_DergiPark_20250326
dc.subjectChemical analysis
dc.subjectfood safety
dc.subjectHalloumi
dc.subjectmicrobiology
dc.subjectquality
dc.titleInvestigation of quality characteristics of industrially produced halloumi cheese
dc.typeReview Article

Dosyalar

Koleksiyon

Sağlık Bilimleri Fakültesi Koleksiyonu
Sağlık Hizmetleri Meslek Yüksekokulu Koleksiyonu