ISSN 0070 - 2315
TECHNICAL BULLETIN 90
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THE EFFECf OF DIFFERENT MILKS ON THE YIELD
AND CHEMICAL COMPOSITION OF HALLOUMI CHEESE
S. Economides, E. Georghiades and A. P. Mavrogenis
AGRICULTURAL RESEARCH INSTITUTE
MINISTRY OF AGRICULTURE AND NATURAL RESOURCES
NICOSIA
CYPRUS
JANUARY 1987
THE EFFECT OF DIFFERENT MILKS ON THE YIELD
AND CHEMICAL COMPOSITION OF HALLOUMI CHEESE
S. Ecooomides, E. Georghiades and A.P. MSVTogeois
SUMMARY
Halloumi cheese was produced from pure milks (sheep, goat and cow) and a mixture of sheep and goat milk in
equal parts. The chemical composition of all milks, cheeses and cheese by-products was determined. Sheep milk had
the highest and cow milk the lowest fat, protein and toral solids content. The same consitutenrs were also determined
in first and second whey. The production of curd and/or halloumi cheese was highest when pure sheep milk was used.
The milk required to produce one kg of halloumi cheese was 5.44,8.85,11.30 and 6.70 kg for sheep, goat, cow and
mixed (sheep and goat) milks, respectively. Fat recovery was lowest in chees,,: from goat milk, and protein recovery
from cow milk. Fat and protein recoveries may be considered satisfactory for sheep milk, but they were rather low for
all other milks. Multiple linear regressions were employed to develop prediction equations for cheese output from all
four milk types. Fat, protein, casein and the casein to fat ratio were important variables in predicting cheese output.
The accuracy of prediction was still high when only two variables were used in regression equations, which were the
same for all milks (fat and protein) except for goat milk (fat and casein)_
.
nEPIAiIWH
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xaUou~LOv. Ka60QlOTfjKE Tj XTJ~lKT! aVataOT] OAWV tWV tVJtwv yw..aKl:o~, tuQO~o~a~ Kal
UJtOJtQOl6vtwv aJto TIjv tuQOJtOlTjOTj. Ta lliLa X1']~lKO ouatanKo Ka60QlOTfjKav 0''[0 tuQOyaAa Kal to vOQo. H
lJ£YaAUtEQT] JtaQaywyij CQOOlVOU (~aAaKo xaUoU~l) Kat xaUowLOU mnrux6r]KE O'taVXQT]Ol~OJtOlTt6T]KE
JtQOOElO yw..a. H JtoOOTIjta yw..aKl:o~ Jtou aitanEltm yLa va itaQaO'KEUa0'6El Eva XAYQ. xaUoV~l Tt'tav
5.44, 8.85. 11.30 Kal 6.70 XAyQ. itQOOElOU, alYlvou, ayEAablvov KCtl ~lKl:OV yw-.aKl:O~ aV'tlatOlxa. H
xa~1']AO'tEQT] av<iJcn]OTj AUtOU~ Tt'tav aJto atYlVO XaM.oV~L (69.7%). H av<iJm-jOT] AUtOU~ (87%) Km itQW'tELVT]~
(78.6%) Tt'tav lKavoJtol1']'tlKT! O"tO itQOOElO XaUOV~l, aUu crxttlKU xa~TjATt O"tO aYEAablvo (73.8 Kal 74.2%)
Km O"tO J,UKl:O (80.5 Kat 78.1%) XaUOU~l. H ~E6060~ TIj~ YQa~~lKT!~ JtaAlVCQO~TjOTj~ XQT]Ol~JtOlTt6TjKE yLa
TIjv av<i.Jt'tU~ E!;LOwoEwv UJtOAOYLO~OU TIj~ aJtOOO'tlKoTIj'ta~ 'tEOOOQWV 'tVitWV yaAaKl:O~ OE XaUouJ.ll. To
AlJtO~, Tj Jt(lW'tELVT], 1'] Ka~dVT] Km Tj OVaAoYlO Ko~dVT]~ itQO~ AiJtO~ Tt'tav Ol KUQW'tEQOl itaQoyOV'tE~ nou
Em]QEO~OUV TIjv
aJtoCo'tlK&nj'ta 'tOu YUAaK"tO~ OE XaUOU~l.
H a.KQloEla tOU UitOAOYlO~U
TIj~
aJtObO'tlKOTT]'ta~ au'tit~ ~E YQO~~lKE~ E~LO<i)OEl~ Tt'tov aQKEl:a 'i"lATt aKOJ,lO Km o'tov fll>vo buo itOQOYOV'tE~
XQT]OlJ,lOJtOLTt6T]KOV O"tl~ E~LOWOEl~ au'tE~. Ol buo au'tOl KUQlO'tEQOl itaQoyOV'tE~ Tt'tav 'to itoooO"to ),Utou<; Kal
it(lW'tElVT]<; O"tO itQOOElO, ayEAaClvo Km J.llK"tO YUAa, Km 'to itOOOatO AlitOU<; KOl Ko~dVT]~ O"tO mylvo yOAa.
Ol yQ<lJ.lJ.lLKE<; au'tE~ ESLOWoEl~ Tt'tov Ol aKoAou6E~:
JWQaywyi]
1. OQOOELO yUAa: Y=-0.020+0.011 Alno<;(%)+0.025 O(lW'tElVT](%)
2. AyEAubLVO YOAa: Y=0.OO5+0.011 AlJto~(%)+0.016 OQul'tELVT](%)
3. ALyLvO yUAO: Y=0.040+0.004
Alito~(%)+0.OI9 Ka~dVT](%)
INTRODUCTION
HaUoumi is a type of cheese produced mainly in
Cyprus. A similar product under the name of Syrian
cheese is made in Syria and Lebanon. It is a
semibard to hard cheese made mainly from sheep
2
milk, although goat milk, cow milk or mixed milks
(sheep and goat) in various ratios are also used.
Data related to this type of cheese are scarce
(Davies, 1976; Anifantakis and Kaminarides, 1982).
The composition of halloumi in fat, protein and
other constituents, and the conversion rate of milk
to halloumi cheese is variable, depending on the
source of milk, method of production and season of
production. The definition of halloumi and the
standards for its composition were established by
the committee for standards of the Cyprus Ministry
of Commerce and Industry (1985).
Table I. Milk, cheese IIDd cheese componenls delermined by
chemical analyses.
Source
Component
Milk
TOlal >olids
x
Fal
The present study was undertaken to establish the
relationships between the major constituents that in­
fluence the yield and composition of halloumi
cheese made from various milks.
MATERIALS AND METHODS
A fixed quantity of 20 kg of milk from sheep, goats
and cows was sampled daily from the bulk produc­
tion for a period of 7 days (May 24 to May 30,
1986). Only morning milk was collected during the
first 4 days, while only af1ernoon milk was sampled
in the last 3 days. Cheese was produced from pure
milks and from a mixture of sheep and goat milk in
equal parts. The chemical composition of all milks.
cheeses and cheese by-products was determined
(Table 1).
Analyses for fat, protein and total solids were car­
ried out as outlined by MAFF (1973). Casein was
determined by the method outlined by AOAC
(1975). Sodium chloride in cheese and percent lactic
acid determinations were made using procedures
outlined by FAD. Total Ca was measured by atomic
absorption spectrophotometry (Willis, 1961) and ash
was determined by igniting total solids at 550 °c for .'
18 hours.
Production of halloumi was standardized for all
milks and days of production. Coagulation of mi),k_
was achieved using rennet, an.d the production of
halloumi was divided into 3 phases. Each phase
lasted I h, during which, curd, anari and halloumi
were produced, respectively. A constant pressure of
18kg was applied to the curd for 30 min regardless
of milk type. The weight of anari was determined
2h, andhalloumi yield 24h after their production.
Sodium chloride was added to freshly cooked hal­
loumi at 20 g/kg. Following the removal of curd,
goe'kg Cif milk was added to the first whey and it
\\las cOCiked at 70 to 80 0c. Anari, which is a by­
product of h£i'lloumi production and it is a type of
saft cheese, was collected as 'the firtalproduct leav­
ing the second whey free of any constituents 'that
Protein
Calcium
Ash
Solids non fat
Casein
LactIC acid
pH
sodium chloride
x
x
Halloumi
First
whey
x
x
x
x
x
x
Second
whey Anar;
x
x
x
x
x
x
x
x
x
x
could further be used in the production of halloumi
cheese. This second whey can be used as animal
feed and its composition is shown in Tabfe 5. The
main constituent of total solids in second whey is
lactose.
Feed intake was standardized for each species
during the period covering the production of hal­
loumi. Goats were fed 1.47kg of a contentrale mix­
ture, 0.2kg of barley straw and O.3kg of barley hay.
Sheep were offered 1.1 kg of the same concentrate
mixture and 0.3kg of each barley hay and straw.
Cows were fed on concentrates and roughage. Two
to 3kg of barley straw and 4 to 5kg of barley hay
were fed daily to each cow. The concetrate mixture
was given to cover part of the maintenance require­
ments, and the requirements for milk' production
(O.4kg of concentrates per kg of milk produced).
Statistical analyses were carried out using proce­
dures outlined by SAS (Statistical Analysis System.
1985). Prediction equations for halloumi production
were developed using multiple linear . regression
methods. Comparisons among models for best fit of
the linear equations were made from the R2 values.
RESULTS AND DISCUSSION
The composition of ·milks used "for the production
of halloumi, and that ·of first and second whey are
presented in Tables 2, 4 and 5, respectively. Sheep
milk had the highest content of total sCilids, fat,pro­
tein, calcium, ash, sdlids non fat, ~casein and lactic
acid, and the -highest ~pH, 'whereas eow milk had the
lowest values .except 'for pH (Table 2). The casein ;to
3
Table 2. Milk constituents in four types of milk.
Type of milk
Constituent
Sheep
Mean
Total solids ('7e)
Fat ('ic)
Protein \%)
Calcium' ('7e)
Ash ('7e)
Solids non fat ('7c )
Casein (%)
Casein/fat ratio
Casein/protein ratio
Lactic acid ('7c)
pH
.
Goat
SE
0.27
168-1
0.29
6.20
007
5.50
0.184 0004
0.90
0.01
10.64
0.17
425 0.05
69.24
2.53
77.36
06-1
0.142 0.002
6.67
0.03
Mean
13.22
4.33
375
o 112
0.83
8.89
2.97
72.14
79.63
0.138
6.61
Mixed'
Cow
SE
056
0.42
0.07
0002
0.02
0.47
009
6.25
3.34
0.003
002
Mean
SE
Mean
SE
\4.96
5.26
4.57
0.150
0.84
9.7\
3.64
70.20
79.77
0141
6.61
0.35
11.33
0.28
3.34
0.05
2.86
0.110 0.002
7.74
00\
0.14
798
2.04
004
6.11
63.86
71.45
176
0.120 0.003
6.66
0.03
0.34
0.31
0.06
0.005
om
0.29
0.09
3.12
3.20
0.003
0.03
Equal parts of sheep and 'goat milk
Table 3. Mean production of HaUoumi cheese and cbeese by' products, conversion coeflicienls and
recovery rate of ingredients.
Type of milk
(tem
Sheep
Mean
Milk used (kg)
Curd yield (kg)
First whey (kg)
Evaporative loss (kg)
Anari (kg)
Halloumi yield (kg)
Second whey (kg)
Milk required/kg halloumi (kg)
Fat recovery (%)
Protein recovery '1c
Goat
SE
Mean
Mean
SE
20
8.21 0.D7
1626 0.09
0.54 0.10
0.78 0.04
2.27 0.06
15.44 0.19
8.85 0.24
69.73 2.33
77.37 0.69
20
489 011
14.69 011
0.43 0.D7
0.99 0.04
3.69 009
1370 0.\5
5.44 o 13
86.98 0.79
78.62 0.49
Mixed
Cow
Mean
SE
20
3.94 0.13
15.54 0.\8
. 0.52 0.08
0.85 0.03
2.99 0.06
14.21 0.13
6.70 0.14
80.48 1.42
78.10 0.67
20
2.39 0.08
16.97 005
0.64 0.08
NIL
1.79 0.D7
14.95 0.18
1130 0.43
73.82 2.78
74.18 0.87
Table ~. Conslituents of nrst whey from four types of milk.
Type of milk
Constiluent
Sheep
Mean
Total solids ('1<:)'
8.4D
Fat ("Ie)
III
Protein (%)
1.6D
Calcium (0/<)
0.037
0.55
Ash ('7c)
Solids non fat (0/< ) 7.28
Casein (%)
0.13
12.46
Casein/fat. ratio
Casein/protein ratio 8.J6
Lact ic acid ('lc)
0068
pH
6.69
4
.
SE
o 13
0.11
0.05
0.003
00\
0.06
001
138
0.27
0.003
0.01
Goat
Mean
7.75
1.66
1.04
0.035
061
610
o 13
982
1290
0076
n.61
Cow
SE
0.26
0.26
0.02
O.()().j
0.01
0.D3
0.01
2.43
1.51
0.002
(LOI
Mean
723
1.06
0.87
0.043
0.6D
6.17
0.08
9.26
9.35
0.076
n.n4
Mixed'
SE
0.16
0.17
003
O()().j
0.01
0.12
0.01
2.10
137
0.0CJ.l
O.().l
Mean
8.02
134
l.29
Q054
0.57
667
0.11
9.01
875
0.072
6.(,(,
SE
SE
0.16
0.26
0.03
0.005
0.0\
0.06
0.01
1.06
0.55
0.002
0.01
fat and casein to protein ralios were hIghest In lhl'
goat milk and the mlxl'd milk (sheep + go,lt). anJ
were lowest In the cow milk (Table 2).
The same constituents were dctermlncJ in the
first and the second whey. Fat content was similar
for sheep and cow whey, and was lower th~In that
contained in the goat whey. Protein content was
highest in sheep and lowest in cow whey. while the
ash content was similar in all wheys regardless of
milk origin.
Table 3 shows the production of halloumi cheese
from the various sources of milk used, the produc­
tion by-products, as well as evaporative losses dur­
ing the process of halloumi production, and the
quantity of milk required for the production of one
kg of halloumi cheese. Protein and fat recovery in
halloumi cheese, also presented in Table 3, were
computed from the following expressions:
Fat
Fal yield in' milk(kg)-Fal yield in whey(kg)
-ecovery(%) = . - - - x IOU
Fat yield in milk (kg)
Protein
recovery( %)
Protein yield in milk(kg)-Protein yield in whey(kg)
=
x lOll
Protein yield in milk(kg)
It is evident from the results summarized in Table
5 that the production of curd and/or halloumi cheese
was highest when sheep milk was used. The quantity
of milk required per kg cheese produced was 5.44
kg, when sheep milk was used, compared to 8.85kg
of goat milk, 11.30kg of cow milk and 6.70kg of
mixed milk (sheep+goat). Fat recovery was lowest
in cheese made from goat milk, and protein recov­
ery was lowest in cheese from cow milk. Fat and
• protein recovery may be considered 'satisfactory for
sheep milk, but they were rather low from all other
milks. Anifahtakis and Kaminarides (1983) re­
porded recovery values of 94.6% (for fat) and
-77 .5% (for protein) in halloumi cheese made from
sheep milk. In an earlier study, using cow milk
(Anifantakis and Kaminarides, 1982), fat recovery
in cheese was between 77.8 and 91.1 %, which was
somewhat higher than the value reported in the pre­
sent study.
_ The composition of halloumi cReese from all four
types of milk is presented in Table 6. The fat, total
solids and protein content in halloumi cheese from
the various milks were consistent with the results re­
ported by Anifantakis and Kaminarides (1983) for
sheep, and tow milk (Anifantakis and Kaminarides.
1982).
Multiple linear regression analyses were used to
l'stlmate the proJuction of halloumi cheese per kg
milk from milk constituents. A total of four vari­
;Ihk'~ (fal. protein, casein and casein to fat ratio)
\\erl' used In stepwise regression analyses (down­
ward climIn<.ltion procedures) for the estimation of
thl' prcuiction equations. The R2 criterion and total
rcuuctlon of sum of squares were employed to study
thl' goouness of fit of the \arious models. A total of
1[) c'iuations (Table 7) were developed from two
ha"ll' preuictlon equation" lhat are uescribed below:
y
Equation
wherc. X
I IS
fat content In milk
X, IS protein content In milk
X, IS the casein to fat ratio
X~ IS the casein content in milk
and
bl.b~,b, and b~ are partial regressIOn
coefficients. - .
The best prediction equation for sheep milk was
obtained when fat. protein and casein contents were
fitted to predict halloumi yield per kg .milk. A very
good fit was also obtained when only fat and protem
contents were used. whIch is an advantage in real
situations. since both constituents are easy to de­
termine. Halloumi cheese output from goat milk
was best predicted using equation II. but its predic­
tion r~quired the inclUSion of fat and casein contents
In thc model Instead of fat and IOta I protein as was
the C:1se for sheep milk.
The basic two equations. when all constituents
were present. were equally good in predicting hal­
Joumi output from cow milk. A remarkable fit was
obtained as well. when the casein to fat ratio and
protein content were used In the prediction
equation.
In :111 cases. prediction equations developed using
fat and protein contents in milk were satisfactory
(R2=SO';(-) except for goat milk. where instead of
the total protein content the casein content was
much more useful in the prediction equation.
From a practical and economic POint of view, and
without any significant loss in the accuracy ot the
prediction of halloumi cheese yield from milks, only
two constituents need to be used. The following pre­
diction equations can be uSl'd in estimating halloumi
output In cases of pure and/or mixed (sheep+goat)
milks.
5
Table 5. Constituents or second whey rrom rour types or milk.
Type of milk
Sheep
Constituent
Mean
Total solids (SC)
Fat (Si)
Protein ('iC)
Calcium ('Ii-)
Ash
Lact ic acid (c:()
pH
nl
8.13
0.36
0.97
0.041
1.00
0.073
6.27
Goat
Mixed'
Cow
SE
Mean
SE
Mean
SE
0.15
0.13
0.()4
006
0.08
0003
0.()4
731
036
078
0.038
0.91
0078
608
0.26
0.16
0.05
0.007
0.05
0.007
0.09
7.10
0.19
0.87
0056
0.67
0098
6.24
006
0.03
0.008
0.01
0006
0.12
O.l3
Mean
SE
0.15
0.08
0.05
0.007
0.09
O.OlO
0.09
7.86
0.24
0.90
0.044
LOS
0.062
6.07
Table 6. Chemical composition or HaUoumi cheese and Ana:; made rrom rour types or
milk.
Type of milk
Constituent
Sheep
Mean SE
Goat
Mean SE
Cow
Mean SE
Mixed'
Mean SE
Halloumi
Total solids (9C )
Fat (9C)
Protein (9C)
Salt (9<)
58.69
2680
22.77
2.02
0.78
0.57
0.33
0.30
5647
23.66
2483
2[8
0.71
098
0.53
0.23
58.69 0.58
25.59 l.l9
23.18 080
233 0.15
57.5 [
25.83
23.61
L98
Anari
Total solids (9<)
Protein (9<)
40.98
15.45
1.31
0.57
4940
12.93
173
0.76
0.80
0.98
04L
0.26
4545 [[9
1448 0.45
• Anari is not produced from cow milk
Table 7. Accuracy or prediction or Halloumi cheese production nom different milks.
R2 values of prediction equations
Equation
No.
Model
Sheep milk
Goat milk
Cow milk
Mixed milk
I
2
3
4
5
6
7
8
9
10
Y=a+bIXI +b2 X2+ b3X3
Y=a+bIXI +b2 X2+ b4X4
Y=a+bIXI +b2 X2
Y=a+b 2X 2+ b3X3
Y=a+bIXI +b3 X3
Y=a+bIXI
Y=a+b 2 X 2
Y=a+b3 X3
Y =a+bIXI +b4X4
Y =a + t12X2 +b4 X4
8656
8793
86.55
85.66
79 ...4
79[8
6LJ2
7550
79.32
6277
8123
89.35
65.85
49.75
76.18
60.12
3998
37.00
83.87
8l.l8
96.41
93.41
89.Ul
95.75
84.99
84.12
9:64
82.93
88.49
29.78
83.52
85.17
82.lO
82.41
83.09
8L96
8.54
76.61
8359
18.65
X[=fat content in milk; X2=Protein content in milk; X3=casein to fat ratio; X4 =casein
content in milk
6
I.
Sheep milk
REFERENCES
Y = -0.020+0.011 Fat+0.02S Protein
II.
AnifanlaJ,:i,. E.M. anu S.E Kamin"riue,. I\I;·C. C"ntrihuti"n III
the SIUUy llf HaIJ()umi chel"'L' maUl" from Cll\\'\ milk
AijriClIl/lIflil R"s"orch h: 11\1·127 lin (jrL·ek).
Cow milk
Anifanlaki,. E.M. anu S,E. K;tmin;triuL". (in prL'''). Cnnlrihu·
tion to the stuuy llf Hall'lumi ehee'L' maUL' from
sheep's milk . .4 goclI 1/11 ",I Reseorch (in (jreek I.
Y = 0.005+0.011 Fat+0.016 Protein
/11. Goal milk
Y = 0040+0.004 Fal+OOI9 Casein
R2=H3.XYI,
IV. 1'vtixed milk (equal parts of sheep and goal milk)
Y = 0.090+0.010 Fat + 0.002 Protein
where fat, casein and protein represent the percent content of th­
ese ingredients in milk.
ACKNOWLEDGEMENTS
The authors are indebted to the staff of the Ex­
perimental Farm for the collection of the data, to
Mrs. N. Parouti and Mrs. M. Karavia for the labo­
ratory work, and to Mr. C. HeracIeous for data
processing and statistical analyses.
AOAC. 1975 Official methou, llf an"l"i, llf thL' AS"lCi;tti'Jn llf
Official Analytical Chc'mi", (Eu. Wilh;tm Hnr4ilZ).
AOAC. Washingtnn. DC.
Davies. G.J. 1970. Chene II/Ol/I/joetl/ril/g I/""h"e/s. VI11. III.
Churchill Livingstone. LllnulJn
MAFF. 1973. Ministry of Agriculture. F"herie' anu FllOU. The
analysis of Agricullural maIL'rlals. Tnltl/iwl 8111/"til/
No. 27. HMSO. Lonuon.
Ministry of Commerse and Industry. I\lX" Crprus .) IUlte/lffd1, jiJf
hal/owni cheese. CYS/TSIIi. CY59.j Part' I anu 2.
I<iSS.
SAS. 1985. Statistical Analysis
NC
S\j'!elll.
SAS In"ilute Inc.. Carv.
Willis. J.B. 1961. Determinalion of calcium anu magnesium in
urine by alomic ab,orptlon ,pectroscopv ,4l/o/\-'icol
Chemislrr 33: 550-559.
•
7
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