Halloumi
Halloumi is the curd, formed by coagulating whole milk using rennet or similar
enzymes, from which part of the moisture (whey) has been removed by cutting
(bleeding), warming and pressing.
Procedure
1. Heat the milk to 32–35°C.
2. Add rennet or a similar enzyme according to the manufacturer's
directions, while stirring the milk.
3. Hold the milk at 32–35°C until the curd sets.
4. Check for setting of the curd by applying pressure to the edge of the
milk where it comes in contact with the vat, using a spatula or a knife
with a round tip. If the curd is set it comes away clean from the wall of
the vat.
5. After coagulation, the curd is cut into 3–5 mm cubes using vertical and
horizontal knives.
6. Hold the curd in whey for about 20 minutes, stirring gently and
continuously, and then allow it to settle.
7. Drain the whey and scoop out the curd into a hoop lined with cheese
cloth. Press the curd.
8. While the curd is in the press, heat the whey to about 80–90°C. This
precipitates the whey proteins, which can then be removed and pressed
to make a whey cheese (anari).
9. Take out the pressed curd, cut it into pieces of 10 × 10 × 3 cm and heat
at about 80°C in hot whey. Continue heating until the pieces of curd
float on the surface of the whey and become soft and elastic.
10. Remove the pieces of curd when still warm and either press in the
hands, folded or unfolded, and rub in a little dry salt mixed with dried
leaves of Mentha viridis (spearmint).
11. When the pieces are cold, put them in containers filled with cool, boiled
whey brine and store in a cool place to ripen for about 30 days.
12. After ripening put in an airtight container and store in a refrigerator at
less than 12°C. The cheese will keep for several months under these
conditions. Halloumi cheese is best after 40 days but can also be
consumed just after manufacture.
Note: 15% salt concentration in whey brine is normally used.
Expected yield: 1 kg of cheese from 9 kg of milk (11 %).
Figure 15. Manufacturing steps for Halloumi cheese.
2.3 Yogurt process flow
Manufacturing tank
Ingredients addition
Milk
Skimmed milk powder
Sugar Stirring / heating (60 - 70°C)
Stabilisers
Emulsifiers
High shear mixing
Homogenisation
Pasteurisation (90°C for 10 - 15 min)
Cooling (35°C)
Culture addition
Incubation
Cooling (~10 - 15°C)
Colour / flavour addition
Filling / lid label application
Cooling (below 4°C)
Storage / testing
8
4.3 Pasteurised milk process flow
Raw milk
Pasteuriser plant
Pasteurisation Cooling
Pre-heating (60 - 65°C)
(71.7°C for 15 sec.) (5°C)
Separation Holding
Standardisation Homogenisation
(skim and semi skim) (if required)
Surplus cream
Cream pasteurisation Filling / capping
Cream filling /
Label / code
capping / label / code
Cold store (Below 5°C)
18
2.3 Ice Cream process flow
Manufacturing tank
Ingredients addition
Milk
Skimmed milk powder
Sugar Stirring / heating (60 - 70°C)
Stabilisers
Emulsifiers
High shear mixing
Homogenisation
Pasteurisation (eg, 60°C for 30 min)
Cooling (7°C)
Ageing (~4 to 12 hours)
Cooling (below 5°C)
Holding
Colour / flavour addition
Freezing / filling
Note: Different types /
styles of ice cream use
different types of Lid / label application
ingredients and recipe
timings. Please follow
your ingredient suppliers’
recommendations Deep-freeze storage / testing
13
