Comparison of the characteristics of halloumi cheese made from ovine milk,caprine milk or mixtures of these milks

The aim of this work was to study the rheological, physicochemical and orga noleptic characteristics of four types of halloumi cheese made from pure ov ine milk, pure caprine milk or mixtures containing 15 or 30% caprine milk. All the milks were standardized for casein to fat ratio. Pure ovine milk ga ve the highest yield of halloumi cheese and caprine the lowest. No signific ant differences in acidity, pH, moisture, total protein and ash contents of the four types of cheese were found. In contrast, significant differences in soluble proteins, non-protein nitrogen, acid degree value and calcium co ntents were noted. Rheological examinations showed the hardness and the for ce at the point of fracture of caprine halloumi cheese to be lower than tho se of the other types of cheese. The same cheese presented the highest comp ression at the point of fracture and cohesiveness, while there were no diff erences in gumminess or chewiness. Members of the assessment panel showed a preference for halloumi cheese made from 30% caprine milk and 70% ovine mi lk.