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The characterization of the physicochemical and sensory properties of full-fat, reduced-fat, and low-fat ovine and bovine Halloumi

Show simple item record Lteif L. Olabi A. Kebbe Baghdadi O. Toufeili I.
dc.contributor.editor 2009 2017-10-18T13:24:22Z 2017-10-18T13:24:22Z 2009
dc.identifier 10.3168/jds.2009-2070
dc.identifier.issn 220302
dc.description.abstract Halloumi cheese is a popular cheese in Lebanon and the Middle East. Today, health-conscious consumers are demanding lower fat foods with sensory properties that are comparable to their full-fat counterparts. The objectives of this work were to characterize the physicochemical and sensory properties of bovine and ovine Halloumi of different fat levels and to provide a baseline sensory profile for Halloumi cheese. Full-fat, reduced-fat, and low-fat samples were produced from ovine and bovine milks in 2 batches resulting in a total of 12 batches. The fat, protein, moisture, ash, pH, sodium, and calcium levels were determined and the instrumental textural characteristics of the samples were measured using a texture analyzer. Eleven trained panelists used quantitative descriptive analysis to profile the sensory attributes of the samples and an acceptability test was conducted with 84 panelists. The type of milk (ovine vs. bovine) significantly affected the moisture and protein contents, whereas fat level had a significant effect on moisture, fat, protein, and ash contents. Instrumental texture analysis revealed that the type of milk significantly affected adhesiveness, chewiness, and hardness, whereas the fat level affected chewiness, hardness, adhesiveness, and cohesiveness. The sensory results of the trained panelists revealed that the ovine cheese was more yellow and harder than bovine cheese, whereas bovine cheese was squeakier. Low-fat and reduced-fat cheeses were also more yellow and harder than full-fat cheese, and full-fat cheese was more moist with no significant differences between the low-fat and reduced-fat varieties. Type of milk and fat level did not have any significant effect on fermented flavor, whey flavor, or saltiness. Bovine cheese received significantly higher scores on overall acceptability, texture acceptability, and significantly lower scores on the food action rating scale. Full-fat cheese obtained the highest score on overall acceptability, and texture acceptability decreased significantly with decreasing fat levels. © American Dairy Science Association, 2009.
dc.format.extent Pages: (4135-4145)
dc.language English
dc.publisher NEW YORK
dc.relation.ispartof Publication Name: Journal of Dairy Science; Publication Year: 2009; Volume: 92; no. 9; Pages: (4135-4145);
dc.source Scopus
dc.title The characterization of the physicochemical and sensory properties of full-fat, reduced-fat, and low-fat ovine and bovine Halloumi
dc.type Article
dc.contributor.affiliation Lteif, L., Nutrition and Food Science Department, American University of Beirut, Riad el Solh 1107 2020, Beirut, Lebanon
dc.contributor.affiliation Olabi, A., Nutrition and Food Science Department, American University of Beirut, Riad el Solh 1107 2020, Beirut, Lebanon
dc.contributor.affiliation Kebbe Baghdadi, O., Nutrition and Food Science Department, American University of Beirut, Riad el Solh 1107 2020, Beirut, Lebanon
dc.contributor.affiliation Toufeili, I., Nutrition and Food Science Department, American University of Beirut, Riad el Solh 1107 2020, Beirut, Lebanon
dc.contributor.authorAddress Olabi, A.; Nutrition and Food Science Department, American University of Beirut, Riad el Solh 1107 2020, Beirut, Lebanon; email:
dc.contributor.authorCorporate University: American University of Beirut; Faculty: Faculty of Agricultural and Food Sciences; Department: Nutrition and Food Sciences;
dc.contributor.authorDepartment Nutrition and Food Sciences
dc.contributor.faculty Faculty of Agricultural and Food Sciences
dc.contributor.authorInitials Lteif, L
dc.contributor.authorInitials Olabi, A
dc.contributor.authorInitials Kebbe Baghdadi, O
dc.contributor.authorInitials Toufeili, I
dc.contributor.authorReprintAddress Olabi, A (reprint author), Amer Univ Beirut, Dept Nutr and Food Sci, Beirut 11072020, Lebanon.
dc.contributor.authorResearcherID Kebbe Baghdadi, Omar-B-5636-2013
dc.contributor.authorUniversity American University of Beirut
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dc.description.citedCount 7
dc.description.citedTotWOSCount 10
dc.description.citedWOSCount 10
dc.format.extentCount 11
dc.identifier.pubmedID 19700674
dc.identifier.scopusID 70349277327
dc.publisher.address 360 PARK AVE SOUTH, NEW YORK, NY 10010-1710 USA
dc.relation.ispartOfISOAbbr J. Dairy Sci.
dc.relation.ispartOfIssue 9
dc.relation.ispartofPubTitle Journal of Dairy Science
dc.relation.ispartofPubTitleAbbr J. Dairy Sci.
dc.relation.ispartOfVolume 92
dc.source.ID WOS:000269156600004
dc.type.publication Journal
dc.subject.otherAuthKeyword Bovine milk
dc.subject.otherAuthKeyword halloumi cheese
dc.subject.otherAuthKeyword ovine milk
dc.subject.otherAuthKeyword sensory properties
dc.subject.otherChemCAS Dietary fats
dc.subject.otherIndex Animal
dc.subject.otherIndex article
dc.subject.otherIndex cattle
dc.subject.otherIndex cheese
dc.subject.otherIndex consumer
dc.subject.otherIndex fat intake
dc.subject.otherIndex goat
dc.subject.otherIndex human
dc.subject.otherIndex sensation
dc.subject.otherIndex standard
dc.subject.otherIndex animals
dc.subject.otherIndex cattle
dc.subject.otherIndex cheese
dc.subject.otherIndex consumer satisfaction
dc.subject.otherIndex dietary fats
dc.subject.otherIndex goats
dc.subject.otherIndex humans
dc.subject.otherIndex sensation
dc.subject.otherIndex bovinae
dc.subject.otherIndex ovis
dc.subject.otherKeywordPlus Descriptive analysis
dc.subject.otherKeywordPlus cheese
dc.subject.otherKeywordPlus milk
dc.subject.otherKeywordPlus replacers
dc.subject.otherKeywordPlus caprine
dc.subject.otherKeywordPlus manufacture
dc.subject.otherKeywordPlus attributes
dc.subject.otherKeywordPlus quality
dc.subject.otherWOS Agriculture, Dairy and Animal Science
dc.subject.otherWOS Food Science and Technology

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