The present work was undertaken to prepare goat milk-based Halloumi type cheese with varying fat content using ultrafiltration technique and analyze its physico-chemical, functional, textural, sensorial and microstructural characteristics. Results revealed that rennet coagulation time decreased with increasing rennet concentration and fat content. Rennet concentration for cheese making was optimized by generating rennet coagulation curve using rheological tools. Ultrafiltration led to an increase in protein retention and soluble protein. Significantly (P < 0.05) higher meltability and free oil release was observed for Halloumi cheese prepared from ultrafiltered goat milk with 5 g/100g fat. An increase in fat level above 2 g/100g revealed significant improvement in textural attributes of Halloumi cheese. The characteristic changes in structural features as revealed by SEM images were closely supporting the textural attributes. The addition of fat significantly improved the sensory scores of Halloumi type cheese with highest effect on overall acceptability and least on body and texture scores.

目前的工作是使用超滤技术制备脂肪含量不同的山羊奶基哈洛米型奶酪，并分析其理化，功能，质地，感官和微观结构特征。结果表明，凝乳酶凝结时间随凝乳酶浓度和脂肪含量的增加而减少。通过使用流变学工具生成凝乳酶凝结曲线来优化干酪生产中的凝乳酶浓度。超滤导致蛋白质保留和可溶性蛋白质的增加。使用超滤山羊奶（含5 g / 100 g脂肪）制备的Halloumi奶酪具有显着（P <0.05）更高的熔融性和游离油释放。脂肪含量增加到2 g / 100g以上，表明Halloumi奶酪的质地特性有了显着改善。SEM图像揭示的结构特征的特征变化紧密支持质地属性。脂肪的添加显着改善了哈洛米奶酪的感官评分，对整体可接受性的影响最大，对身体和质地的评分影响最小。