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Imad Toufeili - One of the best experts on this subject based on the ideXlab platform.
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Estimation of the shelf-life of Halloumi cheese using survival analysis.
Czech Journal of Food Sciences, 2018Co-Authors: Rabih Kamleh, Rola Ajib, Imad Toufeili, B. Kanso, J. HaddadAbstract:Kamleh R., Toufeili I., Ajib R., Kanso B., Haddad J . (2012): Estimation of the shelf-life of Halloumi cheese using survival analysis. Czech J. Food Sci., 30: 512–519. Halloumi cheese blocks, packaged in vacuum polyamide/polyethylene laminate bags, were stored at 5, 15, and 25°C. The changes in total bacterial count, lactic acid bacteria, total anaerobic bacteria, yeasts and molds, pH, and titratable acidity were monitored during the storage. The appearance of the packaged Halloumi cheese exhibited significant correlations with the counts of the different microbial populations inhabiting the cheese. The shelf-life of the stored Halloumi cheese was determined using survival analysis and considering consumer rejection as a failure index. The nominal shelf-lives of Halloumi cheese were 79.6, 37.8, and 2.6 days when stored at 5, 15, and 25°C, respectively. The Q 10 values (shelf-life at T °C/shelf-life at T + 10°C) at 5°C and 15°C were 2.1 and 14.5, respectively. The increase in the counts of different microbial populations during storage highlights the need for adherence to good manufacturing practices and maintenance of low temperatures during the storage and distribution of the packaged Halloumi cheese.
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Estimation of the shelf-life of Halloumi cheese using survival analysis
Czech Journal of Food Sciences, 2012Co-Authors: Rabih Kamleh, Rola Ajib, Imad Toufeili, B. Kanso, J. HaddadAbstract:Halloumi cheese blocks, packaged in vacuum polyamide/polyethylene laminate bags, were stored at 5, 15, and 25°C. The changes in total bacterial count, lactic acid bacteria, total anaerobic bacteria, yeasts and molds, pH, and titratable acidity were monitored during the storage. The appearance of the packaged Halloumi cheese exhibited significant correlations with the counts of the different microbial populations inhabiting the cheese. The shelf-life of the stored Halloumi cheese was determined using survival analysis and considering consumer rejection as a failure index. The nominal shelf-lives of Halloumi cheese were 79.6, 37.8, and 2.6 days when stored at 5, 15, and 25°C, respectively. The Q<sub>10</sub> values (shelf-life at T °C/shelf-life at T + 10°C) at 5°C and 15°C were 2.1 and 14.5, respectively. The increase in the counts of different microbial populations during storage highlights the need for adherence to good manufacturing practices and maintenance of low temperatures during the storage and distribution of the packaged Halloumi cheese.
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The effect of substitution of sodium chloride with potassium chloride on the physicochemical, microbiological, and sensory properties of Halloumi cheese.
Journal of dairy science, 2012Co-Authors: Rabih Kamleh, Nour El Ouyoun Najm, Tarek Younis, Ammar Olabi, Imad Toufeili, Rola AjibAbstract:This study investigated the effect of salt reduction and partial replacement with KCl on the microbiological and sensory characteristics of fresh and matured Halloumi cheese. Halloumi samples were matured for 8 wk and moisture, fat, protein, pH, lactic acid, sodium, and potassium contents determined. Instrumental textural characteristics of the samples were measured using a texture analyzer. Microbiological analyses included counts of total bacteria, lactic acid bacteria, yeasts and molds, total coliforms, and psychrophilic bacteria. Descriptive sensory analysis was carried out by a 9-member panel, and acceptability testing was conducted with 72 panelists. Salt treatment had a significant effect on the pH, sodium, and potassium contents of the cheeses, whereas age by salt treatment interaction had a significant effect on the pH, lactic acid, and potassium contents of the samples. No major trends could be discerned from the texture profile analysis. All tested microorganisms increased with storage but in general did not differ between treatments and were, in certain instances, lower than levels reported in the literature for other cheeses. Descriptive analysis revealed a significant difference between salt treatments for bitterness, crumbliness, and moistness, whereas age of cheese was significant for saltiness and squeakiness. Salt treatment had no significant effect on any of the acceptability variables for all Halloumi samples.
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Estimation of the shelf-life of Halloumi cheese using survival analysis
Scopus, 2012Co-Authors: Rabih Kamleh, Rola Ajib, Imad Toufeili, B. Kanso, J. HaddadAbstract:Al-Kadamany E, 2002, J DAIRY SCI, V85, P1023, DOI 10.3168-jds.S0022-0302(02)74162-3; AOAC, 2007, OFFICIAL METHODS ANA, P84; Ares G, 2008, APPETITE, V50, P529, DOI 10.1016-j.appet.2007.11.002; Ayyash MM, 2010, J FOOD SCI, V75, pC525, DOI 10.1111-j.1750-3841.2010.01691.x; Benedetti S, 2005, J DAIRY SCI, V88, P3044; Bintsis T, 2002, INT J DAIRY TECHNOL, V55, P113, DOI 10.1046-j.1471-0307.2002.00054.x; Calligaris S, 2007, J AGR FOOD CHEM, V55, P2004, DOI 10.1021-jf063004h; Cruz AG, 2010, FOOD RES INT, V43, P1444, DOI 10.1016-j.foodres.2010.04.028; Duyvesteyn WS, 2001, LEBENSM-WISS TECHNOL, V34, P143, DOI 10.1006-fstl.2000.0736; Gacula M., 2009, STAT METHODS FOOD CO; Guerra S, 2008, LWT-FOOD SCI TECHNOL, V41, P2070, DOI 10.1016-j.lwt.2008.01.011; HAJJ SEMAAN E., 2008, LEBANESE SCI J, V9, P37; Hough G, 1999, J DAIRY SCI, V82, P454; Hough G., 2010, SENSORY SHELF LIFE E; Jacobo-Velazquez DA, 2010, J FOOD SCI, V75, pS286, DOI 10.1111-j.1750-3841.2010.01656.x; Kaminarides S, 2007, FOOD CHEM, V100, P219, DOI 10.1016-j.foodchem.2005.09.039; Milci S, 2005, INT DAIRY J, V15, P625, DOI 10.1016-j.idairyj.2004.10.009; PAPADEMAS P., 2006, Halloumi CHEESE BRIN, P117; Papademas P, 1998, INT J DAIRY TECHNOL, V51, P98, DOI 10.1111-j.1471-0307.1998.tb02646.x; Papademas P, 2000, INT DAIRY J, V10, P761, DOI 10.1016-S0958-6946(00)00110-2; Papaioannou G, 2007, INT DAIRY J, V17, P358, DOI 10.1016-j.idairyj.2006.04.001; POULLET B, 1993, J DAIRY RES, V60, P123; R Statistical Package, 2010, R FDN STAT COMP R VE; SCHMIDT K, 1992, J DAIRY SCI, V75, P2922; Somers EB, 2001, J DAIRY SCI, V84, P1926; SPSS, 2009, US GUID STAT VERS 10; Taoukis P. S., 1997, HDB FOOD ENG PRACTIC, P361; Torri L, 2010, POSTHARVEST BIOL TEC, V56, P239, DOI 10.1016-j.postharvbio.2010.01.012; Torrieri E, 2008, J SENS STUD, V23, P377, DOI 10.1111-j.1745-459X.2008.00161.x; Wehr H. M., 2004, STANDARD METHODS EXA
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Chemical composition, mineral content and cholesterol levels of some regular and reduced-fat white brined cheeses and strained yogurt (Labneh)
Dairy Science & Technology, 2010Co-Authors: Dayana Abou Jaoude, Nour El Ouyoun Najm, Ammar Olabi, Amal Malek, Carol Saadeh, Elias Baydoun, Imad ToufeiliAbstract:Les fromages frais en saumure et le Labneh (lait caillé égoutté) sont les produits laitiers les plus populaires dans les pays situés à l’est du bassin méditerranéen. Cependant de rares données sont disponibles sur les profils nutritionnels de ces produits. Dans cette étude, 38 échantillons de 4 types de fromages frais en saumure (Akkawi, Halloumi, Double Crème et Braided) et de Labneh, à teneur normale ou réduite en matière grasse, produits à partir de lait de vache, ont été analysés pour leurs teneurs en nutriments basiques (eau, protéines, lipides, cendres, lactose), cholestérol et certains minéraux (Na, Ca, K, Mg, P, Zn). La teneur en matière grasse des Labneh «gras» était de 8,8 g·100 g ^−1 tandis que les fromages frais en saumure «gras» présentaient des teneurs en matière grasse de 18,3 à 23,9 g·100 g^−1. Le cholestérol était fortement corrélé avec la teneur en matière grasse et une augmentation des ratios cholestérol/matière grasse était observée avec la réduction des niveaux de matière grasse. Les teneurs en sodium variaient entre 151 et 5012 mg·100 g^−1 alors que les teneurs en calcium allaient de 43 à 921 mg·100 g^−1. Les teneurs en humidité indiquaient que le Double Crème est un fromage à pâte molle, alors que l’Akkawi, l’Halloumi et le Braided sont des fromages fermes/à pâte demi-dure. Les niveaux de matière grasse sur extrait sec (G/S) montraient que seul le Double Crème à teneur non réduite en matière grasse peut être classé en fromage «gras» avec un G/S égal à 48, alors que les autres fromages peuvent être classés en « moyennement gras», « partiellement maigre», ou «maigre». Ces données seront utiles aux scientifiques et technologues du domaine laitier, aux diététiciens, et aux parties concernées par la promotion de pratiques alimentaires plus saines. White brined cheeses and strained yogurt (Labneh) are the most popular dairy products in the Eastern Mediterranean. However, scant data are available on the nutrient profiles of these products. In the present work, 38 samples of regular and reduced-fat varieties of four white brined cheeses (Akkawi, Halloumi, Double Crème and Braided) and Labneh, produced from cow’s milk, were analyzed for basic nutrients (water, protein, fat, ash and lactose), cholesterol and selected minerals (Na, Ca, K, Mg, P and Zn). The moisture contents of Labneh (78.6 g·100 g^−1) and Double Crème (60.3 g· 100 g^−1) were higher than those of Akkawi, Halloumi and Braided cheeses (46.6–55.1 g·100 g^−1). The fat content of full-fat Labneh was 8.8 g·100 g^−1, while the full-fat brined cheeses contained fat levels between 18.3 and 23.9 g·100 g^−1. Protein contents ranged between 8.9 and 24.8 g·100 g^−1. Cholesterol strongly correlated with fat content and an increase in cholesterol/fat ratios was observed with decreasing fat levels. Sodium contents ranged between 151 and 5012 mg·100 g^−1 while Ca levels ranged between 43 and 921 mg·100 g^−1. The moisture contents indicated that Double Crème was a soft cheese while Akkawi, Halloumi and Braided cheeses were firm/semi-hard cheeses. The fat levels in dry matter (FDM) revealed that only full-fat Double Crème cheese with a FDM of 48 can be classified as full-fat while the other cheeses can be classified as medium fat, partially skimmed or skim. These data will be of use to dairy scientists and technologists, dietitians and bodies concerned with promoting healthier dietary practices. (Labneh) 38 (Akkawi, Halloumi, Double Creme Braided) (Labneh), (Na, Ca, K, Mg, P, Zn) Labneh (78.6 g·100 g^−1) Double Crème (60.3 g·100 g^−1) Akkawi, Halloumi Braided (46.6–55.1 g·100 g^−1) Labneh 8.8 g·100 g^-t1 18.3 23.9 g·100 g^−1 8.9 24.8 g·100 g^−1 Na 151∼5012 mg·100 g^−1 Ca 43∼921 mg·100 g^−1 Double Crème Akkawi Halloumi Braided Double Crème 48)
Richard K. Robinson - One of the best experts on this subject based on the ideXlab platform.
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Some Volatile Plant Compounds in Halloumi Cheeses made from Ovine or Bovine Milk
LWT - Food Science and Technology, 2002Co-Authors: Photis Papademas, Richard K. RobinsonAbstract:Abstract The volatile flavour componds in commercial samples of fresh Halloumi cheese made from either bovine milk or a mixture of ovine and caprine milks were compared. Terpenes, such as α-pinene, β-pinene, copaene, thymol, α-caryophyllene, β-caryophyllene and δ-cadinene were all present in the ovine/caprine cheeses and, in some cases, at concentrations above their reported flavour threshold values. Only low levels of α-pinene and β-caryophyllene were found in the bovine samples, along with D -carvone and eucalyptol from mint added during manufacture. Analysis of some plants that dominated the feeds of the sheep/goats or cows that produced the original milk indicated that the terpenes are likely to have originated in the plants eaten by the animals. It was suggested that the presence of the terpenes may explain the preference of some consumers for the fresh ovine/caprine cheese.
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The sensory characteristics of different types of Halloumi cheese as perceived by tasters of different ages
International Journal of Dairy Technology, 2001Co-Authors: Photis Papademas, Richard K. RobinsonAbstract:Three different types of Halloumi cheese were assessed immediately after production and after 40 days in brine (~12% NaCl) by two taste panels, using a customized evaluation form based upon a quantitative descriptive analysis schedule. The average ages of the panels were 23 and 45, respectively. The younger panel was more conscious of the overall difference between the fresh and mature cheeses, and specifically with respect to the comparative chewiness and layered appearance of the young cheese. By contrast, the older panel was more sensitive to the salty and minty attributes of the cheeses, as well as differences in crumbliness and colour. Increasing age and/or familiarity with the product did not appear to change the tasters’ perceptions of the cheeses to the extent that might have been anticipated.
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Lactobacillus cypricasei sp. nov., isolated from Halloumi cheese.
International Journal of Systematic and Evolutionary Microbiology, 2001Co-Authors: Paul A. Lawson, Photis Papademas, Richard K. Robinson, Carmen Wacher, Enevold Falsen, Matthew D. CollinsAbstract:Four strains of a hitherto unknown bacterium isolated from Halloumi cheese were compared by using phenotypic and phylogenetic studies. Comparative 16S rRNA gene sequencing demonstrated that the strains were identical to each other and represent a new subline within the genus Lactobacillus. The unknown bacterium was readily distinguished from other described Gram-positive catalase-negative taxa by means of biochemical tests and electrophoretic analysis of whole-cell proteins. On the basis of phylogenetic and phenotypic evidence, it is proposed that the unknown bacterium be classified as Lactobacillus cypricasei sp. nov. The type strain of L. cypricasei is CCUG 42961T (= CIP 106393T).
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A comparison of the chemical, microbiological and sensory characteristics of bovine and ovine Halloumi cheese
International Dairy Journal, 2000Co-Authors: Photis Papademas, Richard K. RobinsonAbstract:Abstract Commercial samples of fresh and mature Halloumi cheeses made from ovine or bovine milk were studied in order to establish their chemical, microbiological and sensory characteristics. Significant differences were observed between the two types of Halloumi cheese both when fresh and mature. The free volatile fatty acid (FVFA) content of the cheeses increased with maturation from 483 to 1356 mg kg −1 for the ovine product, but lower values (380–1248 mg kg −1 ) were found in the bovine cheese. During maturation for 40 days, Enterococcus faecium , which dominated the microflora of fresh ovine cheese, was replaced by lactobacilli, including a new species, Lactobacillus cypricasei , which was not found in the bovine samples. Fewer than 100 cfu g −1 lactic acid bacteria (LAB) were present in the fresh bovine cheeses, but a microflora dominated by lactobacilli developed with time. Yeast counts in the mature ovine and bovine cheeses reached 2.3–2.8×10 5 cfu g −1 and, as some of the yeasts were proteolytic and/or lipolytic, it was assumed that they were having a positive impact of the flavour of the cheeses. The sensory panel distinguished significant differences in texture and flavour between the fresh and mature samples of both ovine and bovine cheeses and, overall, there was a significant preference for the ovine brand.
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Halloumi cheese: the product and its characteristics
International Journal of Dairy Technology, 1998Co-Authors: Photis Papademas, Richard K. RobinsonAbstract:Halloumi, the traditional cheese of Cyprus, is extremely popular in the Middle East and the Mediterranean regions of Europe and in recent years exports from Cyprus have risen. The basic cheesemaking process places Halloumi in the family of white brined cheeses, but some of its characteristics are quite unique. This paper reviews the studies that have been carried out on the chemical composition, manufacturing procedure(s), sensory quality and storage of Halloumi, and considers some proposed developments, such as the use of reconstituted milk powders or homogenized milk.
Photis Papademas - One of the best experts on this subject based on the ideXlab platform.
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feeding olive cake silage up to 20 of dm intake in sheep improves lipid quality and health related indices of milk and ovine Halloumi cheese
Tropical Animal Health and Production, 2021Co-Authors: S. Symeou, Photis Papademas, D. Miltiadou, C. Constantinou, Ouranios TzamaloukasAbstract:This study aimed to evaluate the use of a by-product, olive cake silage (OCS), as a forage replacement in sheep diets for the improvement of fatty acid (FA) content of milk and thus, the lipids of the ovine Halloumi cheese produced. Sixty second-parity purebred Chios ewes in mid-lactation were assigned to three diet treatments (2 lots of 10 animals per treatment) receiving 0%, 10%, and 20% of OCS on dry matter basis for 3 weeks (treatments S0, S10, and S20, respectively). Halloumi cheese was manufactured from fresh raw milk of ewes fed the three different diets. Inclusion of OCS in the diets increased linearly the concentration in milk of unsaturated FA up to 20%, monounsaturated FA up to 23%, polyunsaturated FA up to 11%, rumenic acid (CLA cis-9, trans-11) up to 61%, and consequently reduced the atherogenicity and thrombogenicity milk indices by 31% and 27%, for the S10 and S20 treatments, respectively, compared with the control treatment. Moreover, these differences were carried over to the lipid profile of ovine Halloumi cheese showing, on average, more than 25% increase of unsaturated, polyunsaturated, and monounsaturated FA, with particularly enhanced oleic and rumenic acid content. These changes resulted in reduced atherogenicity by 29% and 45% and thrombogenicity by 23% and 24% of ovine Halloumi cheese made from milk of S10 and S20 diets, respectively. Milk yield, milk fat, or protein content was not affected by S10 or S20 feeding treatments compared to control. Overall, the applied ensiling method of olive cake produces a by-product that can be included as a forage replacement up to 20% of DM intake in Chios sheep without adversely affecting the lactating performance. Furthermore, the present study showed that such substitution improves the lipid quality of milk and related Halloumi cheese enriching these ovine dairy products with beneficial to human health fatty acids.
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Major and trace elements in milk and Halloumi cheese as markers for authentication of goat feeding regimes and geographical origin
International Journal of Dairy Technology, 2015Co-Authors: Maria Teresa Osorio, Anastasios Koidis, Photis PapademasAbstract:Sixty samples of milk, Halloumi cheese and local grazing plants (i.e. shrubs) were collected over a year from dairy farms located on three different locations of Cyprus. Major and trace elements were quantified using inductively coupled plasma–atomic emission spectroscopy (ICP-AES). Milk and Halloumi cheese produced in different geographical locations presented significant differences in the concentration of some of the elements analysed. Principal component analysis showed grouping of samples according to the region of production for both milk and cheese samples. These findings show that the assay of elements can provide useful fingerprints for the characterisation of dairy products.
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Some Volatile Plant Compounds in Halloumi Cheeses made from Ovine or Bovine Milk
LWT - Food Science and Technology, 2002Co-Authors: Photis Papademas, Richard K. RobinsonAbstract:Abstract The volatile flavour componds in commercial samples of fresh Halloumi cheese made from either bovine milk or a mixture of ovine and caprine milks were compared. Terpenes, such as α-pinene, β-pinene, copaene, thymol, α-caryophyllene, β-caryophyllene and δ-cadinene were all present in the ovine/caprine cheeses and, in some cases, at concentrations above their reported flavour threshold values. Only low levels of α-pinene and β-caryophyllene were found in the bovine samples, along with D -carvone and eucalyptol from mint added during manufacture. Analysis of some plants that dominated the feeds of the sheep/goats or cows that produced the original milk indicated that the terpenes are likely to have originated in the plants eaten by the animals. It was suggested that the presence of the terpenes may explain the preference of some consumers for the fresh ovine/caprine cheese.
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The sensory characteristics of different types of Halloumi cheese as perceived by tasters of different ages
International Journal of Dairy Technology, 2001Co-Authors: Photis Papademas, Richard K. RobinsonAbstract:Three different types of Halloumi cheese were assessed immediately after production and after 40 days in brine (~12% NaCl) by two taste panels, using a customized evaluation form based upon a quantitative descriptive analysis schedule. The average ages of the panels were 23 and 45, respectively. The younger panel was more conscious of the overall difference between the fresh and mature cheeses, and specifically with respect to the comparative chewiness and layered appearance of the young cheese. By contrast, the older panel was more sensitive to the salty and minty attributes of the cheeses, as well as differences in crumbliness and colour. Increasing age and/or familiarity with the product did not appear to change the tasters’ perceptions of the cheeses to the extent that might have been anticipated.
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Lactobacillus cypricasei sp. nov., isolated from Halloumi cheese.
International Journal of Systematic and Evolutionary Microbiology, 2001Co-Authors: Paul A. Lawson, Photis Papademas, Richard K. Robinson, Carmen Wacher, Enevold Falsen, Matthew D. CollinsAbstract:Four strains of a hitherto unknown bacterium isolated from Halloumi cheese were compared by using phenotypic and phylogenetic studies. Comparative 16S rRNA gene sequencing demonstrated that the strains were identical to each other and represent a new subline within the genus Lactobacillus. The unknown bacterium was readily distinguished from other described Gram-positive catalase-negative taxa by means of biochemical tests and electrophoretic analysis of whole-cell proteins. On the basis of phylogenetic and phenotypic evidence, it is proposed that the unknown bacterium be classified as Lactobacillus cypricasei sp. nov. The type strain of L. cypricasei is CCUG 42961T (= CIP 106393T).
Rola Ajib - One of the best experts on this subject based on the ideXlab platform.
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Estimation of the shelf-life of Halloumi cheese using survival analysis.
Czech Journal of Food Sciences, 2018Co-Authors: Rabih Kamleh, Rola Ajib, Imad Toufeili, B. Kanso, J. HaddadAbstract:Kamleh R., Toufeili I., Ajib R., Kanso B., Haddad J . (2012): Estimation of the shelf-life of Halloumi cheese using survival analysis. Czech J. Food Sci., 30: 512–519. Halloumi cheese blocks, packaged in vacuum polyamide/polyethylene laminate bags, were stored at 5, 15, and 25°C. The changes in total bacterial count, lactic acid bacteria, total anaerobic bacteria, yeasts and molds, pH, and titratable acidity were monitored during the storage. The appearance of the packaged Halloumi cheese exhibited significant correlations with the counts of the different microbial populations inhabiting the cheese. The shelf-life of the stored Halloumi cheese was determined using survival analysis and considering consumer rejection as a failure index. The nominal shelf-lives of Halloumi cheese were 79.6, 37.8, and 2.6 days when stored at 5, 15, and 25°C, respectively. The Q 10 values (shelf-life at T °C/shelf-life at T + 10°C) at 5°C and 15°C were 2.1 and 14.5, respectively. The increase in the counts of different microbial populations during storage highlights the need for adherence to good manufacturing practices and maintenance of low temperatures during the storage and distribution of the packaged Halloumi cheese.
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Estimation of the shelf-life of Halloumi cheese using survival analysis
Czech Journal of Food Sciences, 2012Co-Authors: Rabih Kamleh, Rola Ajib, Imad Toufeili, B. Kanso, J. HaddadAbstract:Halloumi cheese blocks, packaged in vacuum polyamide/polyethylene laminate bags, were stored at 5, 15, and 25°C. The changes in total bacterial count, lactic acid bacteria, total anaerobic bacteria, yeasts and molds, pH, and titratable acidity were monitored during the storage. The appearance of the packaged Halloumi cheese exhibited significant correlations with the counts of the different microbial populations inhabiting the cheese. The shelf-life of the stored Halloumi cheese was determined using survival analysis and considering consumer rejection as a failure index. The nominal shelf-lives of Halloumi cheese were 79.6, 37.8, and 2.6 days when stored at 5, 15, and 25°C, respectively. The Q<sub>10</sub> values (shelf-life at T °C/shelf-life at T + 10°C) at 5°C and 15°C were 2.1 and 14.5, respectively. The increase in the counts of different microbial populations during storage highlights the need for adherence to good manufacturing practices and maintenance of low temperatures during the storage and distribution of the packaged Halloumi cheese.
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The effect of substitution of sodium chloride with potassium chloride on the physicochemical, microbiological, and sensory properties of Halloumi cheese.
Journal of dairy science, 2012Co-Authors: Rabih Kamleh, Nour El Ouyoun Najm, Tarek Younis, Ammar Olabi, Imad Toufeili, Rola AjibAbstract:This study investigated the effect of salt reduction and partial replacement with KCl on the microbiological and sensory characteristics of fresh and matured Halloumi cheese. Halloumi samples were matured for 8 wk and moisture, fat, protein, pH, lactic acid, sodium, and potassium contents determined. Instrumental textural characteristics of the samples were measured using a texture analyzer. Microbiological analyses included counts of total bacteria, lactic acid bacteria, yeasts and molds, total coliforms, and psychrophilic bacteria. Descriptive sensory analysis was carried out by a 9-member panel, and acceptability testing was conducted with 72 panelists. Salt treatment had a significant effect on the pH, sodium, and potassium contents of the cheeses, whereas age by salt treatment interaction had a significant effect on the pH, lactic acid, and potassium contents of the samples. No major trends could be discerned from the texture profile analysis. All tested microorganisms increased with storage but in general did not differ between treatments and were, in certain instances, lower than levels reported in the literature for other cheeses. Descriptive analysis revealed a significant difference between salt treatments for bitterness, crumbliness, and moistness, whereas age of cheese was significant for saltiness and squeakiness. Salt treatment had no significant effect on any of the acceptability variables for all Halloumi samples.
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Estimation of the shelf-life of Halloumi cheese using survival analysis
Scopus, 2012Co-Authors: Rabih Kamleh, Rola Ajib, Imad Toufeili, B. Kanso, J. HaddadAbstract:Al-Kadamany E, 2002, J DAIRY SCI, V85, P1023, DOI 10.3168-jds.S0022-0302(02)74162-3; AOAC, 2007, OFFICIAL METHODS ANA, P84; Ares G, 2008, APPETITE, V50, P529, DOI 10.1016-j.appet.2007.11.002; Ayyash MM, 2010, J FOOD SCI, V75, pC525, DOI 10.1111-j.1750-3841.2010.01691.x; Benedetti S, 2005, J DAIRY SCI, V88, P3044; Bintsis T, 2002, INT J DAIRY TECHNOL, V55, P113, DOI 10.1046-j.1471-0307.2002.00054.x; Calligaris S, 2007, J AGR FOOD CHEM, V55, P2004, DOI 10.1021-jf063004h; Cruz AG, 2010, FOOD RES INT, V43, P1444, DOI 10.1016-j.foodres.2010.04.028; Duyvesteyn WS, 2001, LEBENSM-WISS TECHNOL, V34, P143, DOI 10.1006-fstl.2000.0736; Gacula M., 2009, STAT METHODS FOOD CO; Guerra S, 2008, LWT-FOOD SCI TECHNOL, V41, P2070, DOI 10.1016-j.lwt.2008.01.011; HAJJ SEMAAN E., 2008, LEBANESE SCI J, V9, P37; Hough G, 1999, J DAIRY SCI, V82, P454; Hough G., 2010, SENSORY SHELF LIFE E; Jacobo-Velazquez DA, 2010, J FOOD SCI, V75, pS286, DOI 10.1111-j.1750-3841.2010.01656.x; Kaminarides S, 2007, FOOD CHEM, V100, P219, DOI 10.1016-j.foodchem.2005.09.039; Milci S, 2005, INT DAIRY J, V15, P625, DOI 10.1016-j.idairyj.2004.10.009; PAPADEMAS P., 2006, Halloumi CHEESE BRIN, P117; Papademas P, 1998, INT J DAIRY TECHNOL, V51, P98, DOI 10.1111-j.1471-0307.1998.tb02646.x; Papademas P, 2000, INT DAIRY J, V10, P761, DOI 10.1016-S0958-6946(00)00110-2; Papaioannou G, 2007, INT DAIRY J, V17, P358, DOI 10.1016-j.idairyj.2006.04.001; POULLET B, 1993, J DAIRY RES, V60, P123; R Statistical Package, 2010, R FDN STAT COMP R VE; SCHMIDT K, 1992, J DAIRY SCI, V75, P2922; Somers EB, 2001, J DAIRY SCI, V84, P1926; SPSS, 2009, US GUID STAT VERS 10; Taoukis P. S., 1997, HDB FOOD ENG PRACTIC, P361; Torri L, 2010, POSTHARVEST BIOL TEC, V56, P239, DOI 10.1016-j.postharvbio.2010.01.012; Torrieri E, 2008, J SENS STUD, V23, P377, DOI 10.1111-j.1745-459X.2008.00161.x; Wehr H. M., 2004, STANDARD METHODS EXA
Ammar Olabi - One of the best experts on this subject based on the ideXlab platform.
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The effect of substitution of sodium chloride with potassium chloride on the physicochemical, microbiological, and sensory properties of Halloumi cheese.
Journal of dairy science, 2012Co-Authors: Rabih Kamleh, Nour El Ouyoun Najm, Tarek Younis, Ammar Olabi, Imad Toufeili, Rola AjibAbstract:This study investigated the effect of salt reduction and partial replacement with KCl on the microbiological and sensory characteristics of fresh and matured Halloumi cheese. Halloumi samples were matured for 8 wk and moisture, fat, protein, pH, lactic acid, sodium, and potassium contents determined. Instrumental textural characteristics of the samples were measured using a texture analyzer. Microbiological analyses included counts of total bacteria, lactic acid bacteria, yeasts and molds, total coliforms, and psychrophilic bacteria. Descriptive sensory analysis was carried out by a 9-member panel, and acceptability testing was conducted with 72 panelists. Salt treatment had a significant effect on the pH, sodium, and potassium contents of the cheeses, whereas age by salt treatment interaction had a significant effect on the pH, lactic acid, and potassium contents of the samples. No major trends could be discerned from the texture profile analysis. All tested microorganisms increased with storage but in general did not differ between treatments and were, in certain instances, lower than levels reported in the literature for other cheeses. Descriptive analysis revealed a significant difference between salt treatments for bitterness, crumbliness, and moistness, whereas age of cheese was significant for saltiness and squeakiness. Salt treatment had no significant effect on any of the acceptability variables for all Halloumi samples.
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Chemical composition, mineral content and cholesterol levels of some regular and reduced-fat white brined cheeses and strained yogurt (Labneh)
Dairy Science & Technology, 2010Co-Authors: Dayana Abou Jaoude, Nour El Ouyoun Najm, Ammar Olabi, Amal Malek, Carol Saadeh, Elias Baydoun, Imad ToufeiliAbstract:Les fromages frais en saumure et le Labneh (lait caillé égoutté) sont les produits laitiers les plus populaires dans les pays situés à l’est du bassin méditerranéen. Cependant de rares données sont disponibles sur les profils nutritionnels de ces produits. Dans cette étude, 38 échantillons de 4 types de fromages frais en saumure (Akkawi, Halloumi, Double Crème et Braided) et de Labneh, à teneur normale ou réduite en matière grasse, produits à partir de lait de vache, ont été analysés pour leurs teneurs en nutriments basiques (eau, protéines, lipides, cendres, lactose), cholestérol et certains minéraux (Na, Ca, K, Mg, P, Zn). La teneur en matière grasse des Labneh «gras» était de 8,8 g·100 g ^−1 tandis que les fromages frais en saumure «gras» présentaient des teneurs en matière grasse de 18,3 à 23,9 g·100 g^−1. Le cholestérol était fortement corrélé avec la teneur en matière grasse et une augmentation des ratios cholestérol/matière grasse était observée avec la réduction des niveaux de matière grasse. Les teneurs en sodium variaient entre 151 et 5012 mg·100 g^−1 alors que les teneurs en calcium allaient de 43 à 921 mg·100 g^−1. Les teneurs en humidité indiquaient que le Double Crème est un fromage à pâte molle, alors que l’Akkawi, l’Halloumi et le Braided sont des fromages fermes/à pâte demi-dure. Les niveaux de matière grasse sur extrait sec (G/S) montraient que seul le Double Crème à teneur non réduite en matière grasse peut être classé en fromage «gras» avec un G/S égal à 48, alors que les autres fromages peuvent être classés en « moyennement gras», « partiellement maigre», ou «maigre». Ces données seront utiles aux scientifiques et technologues du domaine laitier, aux diététiciens, et aux parties concernées par la promotion de pratiques alimentaires plus saines. White brined cheeses and strained yogurt (Labneh) are the most popular dairy products in the Eastern Mediterranean. However, scant data are available on the nutrient profiles of these products. In the present work, 38 samples of regular and reduced-fat varieties of four white brined cheeses (Akkawi, Halloumi, Double Crème and Braided) and Labneh, produced from cow’s milk, were analyzed for basic nutrients (water, protein, fat, ash and lactose), cholesterol and selected minerals (Na, Ca, K, Mg, P and Zn). The moisture contents of Labneh (78.6 g·100 g^−1) and Double Crème (60.3 g· 100 g^−1) were higher than those of Akkawi, Halloumi and Braided cheeses (46.6–55.1 g·100 g^−1). The fat content of full-fat Labneh was 8.8 g·100 g^−1, while the full-fat brined cheeses contained fat levels between 18.3 and 23.9 g·100 g^−1. Protein contents ranged between 8.9 and 24.8 g·100 g^−1. Cholesterol strongly correlated with fat content and an increase in cholesterol/fat ratios was observed with decreasing fat levels. Sodium contents ranged between 151 and 5012 mg·100 g^−1 while Ca levels ranged between 43 and 921 mg·100 g^−1. The moisture contents indicated that Double Crème was a soft cheese while Akkawi, Halloumi and Braided cheeses were firm/semi-hard cheeses. The fat levels in dry matter (FDM) revealed that only full-fat Double Crème cheese with a FDM of 48 can be classified as full-fat while the other cheeses can be classified as medium fat, partially skimmed or skim. These data will be of use to dairy scientists and technologists, dietitians and bodies concerned with promoting healthier dietary practices. (Labneh) 38 (Akkawi, Halloumi, Double Creme Braided) (Labneh), (Na, Ca, K, Mg, P, Zn) Labneh (78.6 g·100 g^−1) Double Crème (60.3 g·100 g^−1) Akkawi, Halloumi Braided (46.6–55.1 g·100 g^−1) Labneh 8.8 g·100 g^-t1 18.3 23.9 g·100 g^−1 8.9 24.8 g·100 g^−1 Na 151∼5012 mg·100 g^−1 Ca 43∼921 mg·100 g^−1 Double Crème Akkawi Halloumi Braided Double Crème 48)
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Chemical composition, mineral content and cholesterol levels of some regular and reduced-fat white brined cheeses and strained yogurt (Labneh)
Dairy Science & Technology, 2010Co-Authors: Dayana Abou Jaoude, Nour El Ouyoun Najm, Ammar Olabi, Amal Malek, Carol Saadeh, Elias Baydoun, Imad ToufeiliAbstract:(Labneh) 38 (Akkawi, Halloumi, Double Creme Braided) (Labneh), (Na, Ca, K, Mg, P, Zn) Labneh (78.6 g·100 g^−1) Double Crème (60.3 g·100 g^−1) Akkawi, Halloumi Braided (46.6–55.1 g·100 g^−1) Labneh 8.8 g·100 g^-t1 18.3 23.9 g·100 g^−1 8.9 24.8 g·100 g^−1 Na 151∼5012 mg·100 g^−1 Ca 43∼921 mg·100 g^−1 Double Crème Akkawi Halloumi Braided Double Crème 48) Les fromages frais en saumure et le Labneh (lait caillé égoutté) sont les produits laitiers les plus populaires dans les pays situés à l’est du bassin méditerranéen. Cependant de rares données sont disponibles sur les profils nutritionnels de ces produits. Dans cette étude, 38 échantillons de 4 types de fromages frais en saumure (Akkawi, Halloumi, Double Crème et Braided) et de Labneh, à teneur normale ou réduite en matière grasse, produits à partir de lait de vache, ont été analysés pour leurs teneurs en nutriments basiques (eau, protéines, lipides, cendres, lactose), cholestérol et certains minéraux (Na, Ca, K, Mg, P, Zn). La teneur en matière grasse des Labneh «gras» était de 8,8 g·100 g ^−1 tandis que les fromages frais en saumure «gras» présentaient des teneurs en matière grasse de 18,3 à 23,9 g·100 g^−1. Le cholestérol était fortement corrélé avec la teneur en matière grasse et une augmentation des ratios cholestérol/matière grasse était observée avec la réduction des niveaux de matière grasse. Les teneurs en sodium variaient entre 151 et 5012 mg·100 g^−1 alors que les teneurs en calcium allaient de 43 à 921 mg·100 g^−1. Les teneurs en humidité indiquaient que le Double Crème est un fromage à pâte molle, alors que l’Akkawi, l’Halloumi et le Braided sont des fromages fermes/à pâte demi-dure. Les niveaux de matière grasse sur extrait sec (G/S) montraient que seul le Double Crème à teneur non réduite en matière grasse peut être classé en fromage «gras» avec un G/S égal à 48, alors que les autres fromages peuvent être classés en « moyennement gras», « partiellement maigre», ou «maigre». Ces données seront utiles aux scientifiques et technologues du domaine laitier, aux diététiciens, et aux parties concernées par la promotion de pratiques alimentaires plus saines. White brined cheeses and strained yogurt (Labneh) are the most popular dairy products in the Eastern Mediterranean. However, scant data are available on the nutrient profiles of these products. In the present work, 38 samples of regular and reduced-fat varieties of four white brined cheeses (Akkawi, Halloumi, Double Crème and Braided) and Labneh, produced from cow’s milk, were analyzed for basic nutrients (water, protein, fat, ash and lactose), cholesterol and selected minerals (Na, Ca, K, Mg, P and Zn). The moisture contents of Labneh (78.6 g·100 g^−1) and Double Crème (60.3 g· 100 g^−1) were higher than those of Akkawi, Halloumi and Braided cheeses (46.6–55.1 g·100 g^−1). The fat content of full-fat Labneh was 8.8 g·100 g^−1, while the full-fat brined cheeses contained fat levels between 18.3 and 23.9 g·100 g^−1. Protein contents ranged between 8.9 and 24.8 g·100 g^−1. Cholesterol strongly correlated with fat content and an increase in cholesterol/fat ratios was observed with decreasing fat levels. Sodium contents ranged between 151 and 5012 mg·100 g^−1 while Ca levels ranged between 43 and 921 mg·100 g^−1. The moisture contents indicated that Double Crème was a soft cheese while Akkawi, Halloumi and Braided cheeses were firm/semi-hard cheeses. The fat levels in dry matter (FDM) revealed that only full-fat Double Crème cheese with a FDM of 48 can be classified as full-fat while the other cheeses can be classified as medium fat, partially skimmed or skim. These data will be of use to dairy scientists and technologists, dietitians and bodies concerned with promoting healthier dietary practices.
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Chemical composition, mineral content and cholesterol levels of some regular and reduced-fat white brined cheeses and strained yogurt (Labneh)
Dairy Science & Technology, 2010Co-Authors: Dayana Abou Jaoude, Nour El Ouyoun Najm, Ammar Olabi, Amal Malek, Carol Saadeh, Elias Baydoun, Imad ToufeiliAbstract:White brined cheeses and strained yogurt (Labneh) are the most popular dairy products in the Eastern Mediterranean. However, scant data are available on the nutrient profiles of these products. In the present work, 38 samples of regular and reduced-fat varieties of four white brined cheeses (Akkawi, Halloumi, Double Creme and Braided) and Labneh, produced from cow’s milk, were analyzed for basic nutrients (water, protein, fat, ash and lactose), cholesterol and selected minerals (Na, Ca, K, Mg, P and Zn). The moisture contents of Labneh (78.6 g·100 g−1) and Double Creme (60.3 g· 100 g−1) were higher than those of Akkawi, Halloumi and Braided cheeses (46.6–55.1 g·100 g−1). The fat content of full-fat Labneh was 8.8 g·100 g−1, while the full-fat brined cheeses contained fat levels between 18.3 and 23.9 g·100 g−1. Protein contents ranged between 8.9 and 24.8 g·100 g−1. Cholesterol strongly correlated with fat content and an increase in cholesterol/fat ratios was observed with decreasing fat levels. Sodium contents ranged between 151 and 5012 mg·100 g−1 while Ca levels ranged between 43 and 921 mg·100 g−1. The moisture contents indicated that Double Creme was a soft cheese while Akkawi, Halloumi and Braided cheeses were firm/semi-hard cheeses. The fat levels in dry matter (FDM) revealed that only full-fat Double Creme cheese with a FDM of 48 can be classified as full-fat while the other cheeses can be classified as medium fat, partially skimmed or skim. These data will be of use to dairy scientists and technologists, dietitians and bodies concerned with promoting healthier dietary practices.
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Chemical composition, mineral content and cholesterol levels of some regular and reduced-fat white brined cheeses and strained yogurt (Labneh)
Dairy Science & Technology, 2010Co-Authors: Dayana Abou Jaoude, Nour El Ouyoun Najm, Ammar Olabi, Amal Malek, Carol Saadeh, Elias Baydoun, Imad ToufeiliAbstract:White brined cheeses and strained yogurt (Labneh) are the most popular dairy products in the Eastern Mediterranean. However, scant data are available on the nutrient profiles of these products. In the present work, 38 samples of regular and reduced-fat varieties of four white brined cheeses (Akkawi, Halloumi, Double Crème and Braided) and Labneh, produced from cow's milk, were analyzed for basic nutrients (water, protein, fat, ash and lactose), cholesterol and selected minerals (Na, Ca, K, Mg, P and Zn). The moisture contents of Labneh (78.6 g*100 g−1) and Double Crème (60.3 g*100 g−1) were higher than those of Akkawi, Halloumi and Braided cheeses (46.6-55.1 g*100 g−1). The fat content of full-fat Labneh was 8.8 g*100 g−1 while the full-fat brined cheeses contained fat levels between 18.3 and 23.9 g*100 g−1. Protein contents ranged between 8.9 and 24.8 g*100 g−1. Cholesterol strongly correlated with fat content and an increase in cholesterol/fat ratios was observed with decreasing fat levels. Sodium contents ranged between 151 and 5012 mg*100 g−1 while Ca levels ranged between 43 and 921 mg*100 g−1. The moisture contents indicated that Double Crème was a soft cheese while Akkawi, Halloumi and Braided cheeses were firm/semi-hard cheeses. The fat levels in dry matter (FDM) revealed that only full-fat Double Crème cheese with a FDM of 48 can be classified as full-fat while the other cheeses can be classified as medium fat, partially skimmed or skim. These data will be of use to dairy scientists and technologists, dietitians and bodies concerned with promoting healthier dietary practices.
