摘要：The colour and textural properties of Halloumi cheese which has been produced widely in Turkey in recent years are important for the quality of the cheese and consumer satisfaction. However, these properties of Halloumi cheeses sold in Turkey differ noticeably. In this study, colour values and textural properties of 8 different Halloumi cheeses supplied from groceries were determined, and the effects of chemical composition on colour and textural properties of these Halloumi cheeses were investigated. The moisture, fat in dry matter and salt in dry matter contents and acidity as lactic acid of cheese samples varied between 41.6-49.5%, 42.3-48.8%, 4.2-7.5% and 0.10-0.40%, respectively. Significant differences in the parameter values of colour and texture profile analysis were obtained. The chroma values of the samples were in the range of 16.5-22.5 on the surface and 15.7-20.9 in the interior. In addition, while the colour values were mainly affected by the fat content (P<0.01), the moisture and salt content also affected the colour of cheese (P<0.05). The hardness, gumminess and chewiness values increased as the protein content increased (P<0.01). On the other hand, increase in moisture contents resulted in decrease in these values (P<0.01). The springiness values increased with the increase in the fat content (P<0.01) and decreased with the increase in the moisture content (P<0.05). In conclusion, although all cheese samples complied with the relevant Turkish standard in terms of their chemical compositions, their quality attributes were found to be significantly different.
