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)_ .

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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~:

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 milk, although goat milk, cow milk or mixed milks Cyprus. A similar product under the name of Syrian (sheep and goat) in various ratios are also used. cheese is made in Syria and Lebanon. It is a Data related to this type of cheese are scarce semibard to hard cheese made mainly from sheep (Davies, 1976; Anifantakis and Kaminarides, 1982).

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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).

The present study was undertaken to establish the relationships between the major constituents that in­fluence 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 car­ried 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 hal­loumi 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 by­product of h£i'lloumi production and it is a type of saft cheese, was collected as 'the firtalproduct leav­ing the second whey free of any constituents 'that

Table I. Milk, cheese IIDd cheese componenls delermined by chemical analyses.

Source

Component Milk Halloumi First whey

Second whey Anar;

TOlal >olids Fal Protein Calcium Ash

Solids non fat Casein LactIC acid

pH sodium chloride

x

x x

x

x

x x x

x

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 hal­loumi. Goats were fed 1.47kg of a contentrale mix­ture, 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 require­ments, and the requirements for milk' production (O.4kg of concentrates per kg of milk produced).

Statistical analyses were carried out using proce­dures 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,pro­tein, 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

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Table 2. Milk constituents in four types of milk.

Type of milk

Constituent Sheep Goat Cow Mixed'

Mean SE Mean SE Mean SE Mean SE

Total solids ('7e) 168-1 0.27 13.22 Fat ('ic) 6.20 0.29 4.33 Protein \%) 5.50 007 375 Calcium' ('7e) 0.184 0004 o 112 Ash ('7e) 0.90 0.01 0.83

Solids non fat ('7c ) 10.64 0.17 8.89 Casein (%) 425 0.05 2.97 Casein/fat ratio 69.24 2.53 72.14 Casein/protein ratio 77.36 06-1 79.63 Lactic acid ('7c) 0.142 0.002 0.138 pH 6.67 0.03 6.61

056 0.42 0.07 0002 0.02 0.47 009 6.25 3.34 0.003 002

11.33 3.34 2.86 0.110 7.74

798 2.04

63.86 71.45

0.120 6.66

0.35 0.28 0.05 0.002 00\ 0.14 004 6.11 176 0.003 0.03

\4.96 5.26 4.57 0.150 0.84 9.7\ 3.64

70.20 79.77 0141 6.61

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.

(tem Sheep

Mean SE

Type of milk

Goat Cow

Mean SE Mean SE

Mixed

Mean SE

Milk used (kg) Curd yield (kg) First whey (kg) Evaporative loss (kg) Anari (kg) Halloumi yield (kg) Second whey (kg) Milk required/kg halloumi Fat recovery (%) Protein recovery '1c

(kg)

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

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 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

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

Table ~. Conslituents of nrst whey from four types of milk.

Type of milk

Constiluent Sheep .. Goat Cow Mixed'

Mean SE Mean SE Mean SE Mean SE

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Total solids ('1<:)' Fat ("Ie) Protein (%) Calcium (0/<) Ash ('7c) Solids non fat (0/< ) Casein (%) Casein/fat. ratio Casein/protein ratio Lact ic acid ('lc) pH

8.4D III 1.6D 0.037 0.55 7.28 0.13

12.46 8.J6 0068 6.69

o 13 0.11 0.05 0.003 00\ 0.06 001 138 0.27 0.003 0.01

7.75 1.66 1.04 0.035 061 610 o 13 982

1290 0076 n.61

0.26 0.26 0.02 O.()().j 0.01 0.D3 0.01 2.43 1.51 0.002 (LOI

723 1.06 0.87 0.043 0.6D 6.17 0.08 9.26 9.35 0.076 n.n4

0.16 0.17 003 O()().j 0.01 0.12 0.01 2.10 137 0.0CJ.l O.().l

8.02 134 l.29 Q054 0.57 667 0.11 9.01 875 0.072 6.(,(,

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 produc­tion by-products, as well as evaporative losses dur­ing 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 Protein yield in milk(kg)-Protein yield in whey(kg) recovery(%) = 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 recov­ery 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) re­porded 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 pre­sent 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 re­ported 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 (down­ward 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:

yEquation

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 de­termine. Halloumi cheese output from goat milk was best predicted using equation II. but its predic­tion 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 hal­Joumi 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 pre­diction 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

Constituent Sheep Goat Cow Mixed'

Mean SE Mean SE Mean SE Mean SE

Total solids (SC)

Fat (Si) Protein ( 'iC)

Calcium ('Ii-)

Ash nl Lact ic acid (c:() pH

8.13 0.36 0.97 0.041 1.00 0.073 6.27

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

O.l3

006 0.03 0.008 0.01 0006 0.12

7.86 0.24 0.90 0.044 LOS 0.062 6.07

0.15 0.08 0.05 0.007 0.09 O.OlO 0.09

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 [ 0.80 25.83 0.98 23.61 04L

L98 0.26

Anari Total solids (9<) Protein (9<)

40.98 15.45

1.31 0.57

4940 12.93

173 0.76

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 Y=a+bIXI +b2X2+ b3X3 8656 8123 96.41 83.52 2 Y=a+bIXI +b2X2+ b4X4 8793 89.35 93.41 85.17 3 Y=a+bIXI +b2X2 86.55 65.85 89.Ul 82.lO 4 Y=a+b2X2+ b3X3 85.66 49.75 95.75 82.41 5 Y=a+bIXI +b3X3 79 ...4 76.18 84.99 83.09 6 Y=a+bIXI 79[8 60.12 84.12 8L96 7 Y=a+b2X2 6LJ2 3998 9:64 8.54 8 Y=a+b3 X3 7550 37.00 82.93 76.61 9 Y=a+bIXI +b4X4 79.32 83.87 88.49 8359

10 Y =a + t12X2 +b4X4 6277 8l.l8 29.78 18.65

X[=fat content in milk; X2=Protein content in milk; X3=casein to fat ratio; X4=casein content in milk

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I. Sheep milk REFERENCES

Y = -0.020+0.011 Fat+0.02S Protein

II. Cow milk

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 th­ese ingredients in milk.

ACKNOWLEDGEMENTS

The authors are indebted to the staff of the Ex­perimental Farm for the collection of the data, to Mrs. N. Parouti and Mrs. M. Karavia for the labo­ratory work, and to Mr. C. HeracIeous for data processing and statistical analyses.

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).

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 . .4goclI 1/11",I Reseorch (in (jreek I.

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 S\j'!elll. SAS In"ilute Inc.. Carv. NC

Willis. J.B. 1961. Determinalion of calcium anu magnesium in urine by alomic ab,orptlon ,pectroscopv ,4l/o/\-'icol Chemislrr 33: 550-559. •

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