摘要 : Effect of modifying the fat:protein ratio of cows' milk on the subsequent physicochemical and sensory properties of Halloumi cheese was investigated. Halloumi cheese was produced from 11 bovine milks with fat contents of 1.61-4.04... 展开 Effect of modifying the fat:protein ratio of cows' milk on the subsequent physicochemical and sensory properties of Halloumi cheese was investigated. Halloumi cheese was produced from 11 bovine milks with fat contents of 1.61-4.04%, giving a range of 32-53% fat in DM (FDM) in the cheeses. Starter culture and/or microparticulated whey protein (SimplesseReg.100(E)) was also added to selected batches of milk. Hardness decreased with increasing FDM, with increase in moisture and with lower pH. On sensory analysis, there was an increase in preference score with FDM (R2 = 0.8). Inclusion of microparticulated whey protein may have had a fat mimetic effect, as preference scores otherwise decreased with increasing protein levels (R2 = 0.75). It is suggested that these preliminary results for the incorporation of microparticulated whey proteins reveal a potential alternative strategy for improving the acceptability of reduced-fat Halloumi-type cheeses. 收起