Physicochemical, Microbiological, and Sensory Characterization of Halloumi Cheese Fortified with Garlic (<i>Allium sativum</i>) and Pepper (<i>Piper nigrum</i>)

• Published in: Engineering Proceedings
• Main Authors: Aravindi Nipunika Gamage, Rajivini Jeyasiri, Dinelka Dananji Hettiarachchi, Sachini Sandaranga Munasinghe, Nadeesha Dilrukshi
• Format: Article
• Language: English
• Published: MDPI AG 2023-05-01
• Subjects: cheese; Halloumi; microbiology; physicochemical; sensory
• Online Access: https://www.mdpi.com/2673-4591/37/1/109
• ISSN: 2673-4591

This study aimed to develop a Halloumi cheese using cow’s milk and fortify it with garlic and pepper to evaluate its physicochemical, microbiological, and sensory properties. The developed Halloumi cheese showed a significant increase (<i>p</i> < 0.05) in its total solids, protein, fat, and ash contents, and a significant decrease (<i>p</i> < 0.05) in moisture and pH during a 35-day storage period. The textural properties of the cheese were significantly affected (<i>p</i> < 0.05) by the storage period. The microbiological shelf life of the Halloumi cheese was 21 days in refrigerated conditions. In sensory evaluation, the cheese fortified with the spice powder mixture received higher consumer acceptance than nonfortified Halloumi cheese.