Composition and Quality of Low‐Fat Halloumi Cheese Made Using Modified Starch as a Fat Replacer
Monira Basiony, Ramadan Hassabo
Abstract
Abstract The use of modified maize starch as a fat replacer in low‐fat Halloumi cheese is investigated. Halloumi cheese is made from cow milk (3.5% fat) or from partially skimmed cow milk (1% fat) with 1%, 2%, and 3% modified starch. The addition of modified starch to cow's milk decreased rennet coagulation time and curd syneresis but increased curd tension. The modified starch addition also increased yield and total nitrogen but decreased pH, total solids, fat, ash, and total volatile fatty acids. Total bacterial count and lipolytic bacteria decreased, but proteolytic bacteria and moulds and yeast increased with the added modified starch. The hardness and gumminess values increased, but the elasticity and cohesiveness values of Halloumi cheese decreased. The sensory properties are improved by the addition of modified starch.