In this study Halloumi cheese samples were produced from 1:1 mixtures of ewe's and cow's milk. Cheese samples were divided into two groups. Samples of the first group were dry salted and then vacuum packed. Next group samples were ripened in tin packs containing brine solution of 13% salt content. The changes in chemical, microbiological and sensory properties of the samples were investigated during the ripening period. It was found that the samples of the first group had higher dry matter and fat contents and acidity values but lower salt and ash contents than the samples of second group. It was also observed that salt and ash contents and acidity values increased in both groups during the ripening period while pH values decreased. In microbiological view, coliforms, total viable, yeast and mould counts were higher in the first group than in the second one. Coliforms decreased in both groups during the ripening period. On the other hand, total viable, yeast and mould counts decreased in second group. According to sensory evaluations, the first group samples were more preferred. The yield of cheese was determined as 15.40%.
In this study, Halloumi cheese samples were produced from preacidified cow's milk. Glucono-delta-lactone (gdl), lactic, citric and acetic acids were used in preacidification treatments. The cheese samples were vacuum packed and ripened at 7±1 °C for 90 days. The changes in some chemical, microbiological and sensory properties of the Halloumi cheese samples were investigated during the ripening period. Gdl and lactic acid were found more suitable than citric and acetic acids as an acidulant in Halloumi cheese production
According to the Hungarian Soil Information and
Monitoring System's (HSIMS) database a group estimation method was developed to
predict the mean soil hydrophysical properties. The estimation efficiency of
the worked out prediction procedures was controlled on a test database, and on
a dataset of a study area. It can be established that the water retention and
the hydraulic conductivity of soils are sufficiently predictable from the
category data of soil maps. The 10-digit map codes of the PWW mapping method were
created by different estimation methods, and as a result the PWW map was drawn.
However, it is not always possible to estimate the necessary soil hydrophysical
properties from the available map information for preparing the PWW map.
Sometimes the knowledge gained from the field reports is needed as well.
Further studies are planned for integrating these morphological information
into our estimations.