책임운영기관 농촌진흥청 국립축산과학원 (로고)

The purpose of this study was to investigate and compare the physicochemical and sensorial properties of Halloumi cheese made from Jersey and Holstein milk. The composition, texture, chromaticity and sensory preference of both Halloumi cheeses were analysed during two weeks of refrigeration storage. The Halloumi cheese made from Jersey milk had significantly higher fat content than Holstein Halloumi cheese. There were no differences in protein, moisture contents, and pH. Jersey Halloumi cheese showed higher content of stearic acid, while Holstein Halloumi cheese showed higher oleic acid content. There were no differences in hardness, springiness, and cohesiveness between both cheeses, but the springiness of Jersey Halloumi decreased after one weeks. In sensory test, raw Jersey Halloumi had lower flavor score than Holstein Halloumi; however, the flavor score of Jersey Halloumi increased during storage period. After grilling, most sensory preference score increased in both cheeses compared to raw samples. These results show that Jersey milk in Korea is suitable for making Halloumi cheese.