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首页> 外文会议>Πανελληνιο Συνεδριο ΤροΦιμων >EFFECT OF CURD COOKING ON CHARACTERISTICS OF HALLOUMI CHEESE
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EFFECT OF CURD COOKING ON CHARACTERISTICS OF HALLOUMI CHEESE

机译：蒸煮对哈密米奶酪特征的影响

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This work examines the effect of cooking blocks of fresh pressed curd on the physicochemical, microbiological, Theological and flavor characteristics of Halloumi cheese. The high heat treatment of blocks of fresh pressed curd is a characteristic that is unique to Halloumi technology. Four cheese-making trials were carried out according to the traditional method of Halloumi cheese production from ewes' milk. The pressed cheese curd was divided into blocks of 10xl0x3-4cm. Some blocks were not cooked and were examined as blank samples (A). The other blocks were divided into two and one part was cooked in hot whey without proteins at 93-95°C for 30 min (B) and the other was cooked in hot whey at 93-95°C for 60 min (C). The microorganism count and the physicochemical analysis were performed according to international standards. Inorganic salts (Ca, Mg, K, Na) were determined by atomic absorption and phosphorus by a photometric method. Rheological characteristics were assessed using a Shimadzu testing instrument, model AGC-500 NG, while the aromatic compounds were determined in a head-space GC system connected to a mass spectrometer. The results showed : a) the cooking of cheese curd for more than 30 minutes significantly affected (PS0.05) the moisture, ash, total microflora, total volatile compounds concentration, Calcium, Phosporus, elasticity and cohesiveness of cheese curd and set Halloumi curd free of coliforms. However, there were no statistically significant differences (P20.05) in fat, pH, elasticity, cohesiveness, Magnesium, Sodium and Potassium after cooking the cheese curd, b) The chemical group of volatile aromatic compounds (VAC) before cooking the cheese curd comprised alcohols (87% of total VAC) followed by amines (6%), ketones (5%) and acids (2%). c) During cooking of the cheese curd differences in the amounts of each group of aromatic volatiles in relation to the total aromatic volatiles occurred. After cooking the cheese curd for 30 minutes in hot whey, alcohols decreased to 58%, whereas amines (25%) and ketones (13%) increased. After cooking the cheese curd for 60 minutes,the amines increased to 86% followed by alcohols (5%) and ketones (5%). d) An increase in furans was observed after cooking the cheese curd in hot whey for 60 minutes.
机译：这项工作研究了新鲜压制凝乳的烹饪块对哈洛米芝士的物理化学，微生物学，神学和风味特征的影响。新鲜压制凝乳块的高温处理是Halloumi技术独有的特性。根据用母羊牛奶生产哈洛米奶酪的传统方法，进行了四个奶酪制作试验。将压制的干酪凝乳分成10×10×3-4cm的块。一些块未煮熟，并作为空白样品（A）进行了检查。将其他块分成两部分，一部分在无蛋白质的热乳清中于93-95°C烹饪30分钟（B），另一部分在热乳清中在93-95°C烹饪60分钟（C）。微生物计数和理化分析均按照国际标准进行。无机盐（Ca，Mg，K，Na）通过原子吸收法测定，磷通过光度法测定。使用Shimadzu测试仪（型号AGC-500 NG）评估流变特性，同时在与质谱仪连接的顶空GC系统中测定芳族化合物。结果显示：a）奶酪凝乳烹饪30分钟以上会显着影响（PS0.05）水分，灰分，总菌群，总挥发性化合物浓度，钙，磷，奶酪凝乳和凝结哈洛米凝乳的弹性和内聚力不含大肠菌。但是，煮奶酪凝乳后，脂肪，pH，弹性，内聚力，镁，钠和钾的含量无统计学差异（P20.05），b）煮奶酪凝乳前的挥发性芳香族化合物（VAC）的化学基团包括醇类（占总VAC的87％），其次是胺类（6％），酮类（5％）和酸类（2％）。 c）在干酪凝乳的烹饪过程中，每组芳香族挥发物的量相对于总芳香族挥发物的量出现了差异。在热乳清中将干酪凝乳蒸煮30分钟后，酒精含量降至58％，而胺（25％）和酮（13％）增加。将奶酪凝乳蒸煮60分钟后，胺含量增加到86％，其次是酒精（5％）和酮（5％）。 d）在热乳清中将干酪凝乳蒸煮60分钟后，观察到呋喃增加。

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