الفهرس 
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Abstract
Halloumi cheese is one of semi-hard to hard cheese. Halloumi cheese is one of immemorial of Pasta- Filata cheese family in which the curd is heated into hot water at 90°C/40 min. by kneading and formed its shape as (U). it is left at room temperature to cool (30°C). the pieces of were stored in 13%brine solution.
Halloumi cheese name is derived from the Italian word (Salamoia) which means (brine) brine solution. Heating Halloumi cheese produce an ability to melt, rubber and a sense of soft taste. Halloumi cheese is from the family (Pasta Filata), which in Italian means (cheese with a plastic curd), which is the product of kneading the curd in whey or hot water. Also, this cheese is rindless and is free from small holes.
Original Cyprus Halloumi cheese made seasonally from goats and sheep milk. Now cow milk is used for its production. In Egypt ovine and caprine milk are not available, Buffalo and Cow milk are the main milk, their price are relatively higher since buffalo milk is consumed as market milk, from cow milk most of soft and hard cheese are produced. Another recombined milks should be tried to produce similar Halloumi cheese.
During the course of this investigation three main milks were tried: Cow’s milk group, Buffalo’s milk group and recombined milk from SMP and 3.5% palm oil.
On the other hand, the enzyme nominated (transglutaminase) has recently applied, which is isolated from Streptoverticillium sp. It has the capapilty to bind the terminal of different amino acids forming the bridge covalent, which tested to bind proteins, hoping that part of whey proteins can bind with milk casein, and in turn leads to improving the functional and rheological properties of such proteins, which increases the yield and apply it in cow and buffalo milk experiments to study its effect in terms of:
•Increase or decrease cheese yield.
•Improving the physicochemical properties of the cheese.
•Possibility of making cheese that may be accepted from recombined milk using palm oil as fat replacer, the cheese could be accepted.
The most important characteristics of this type of Halloumi cheese are the rheological properties, which are more important than the physicochemical properties. As it works to preserve the texture of hard cheese that can stored in brine for a long time or when frying in oil or grilling keep its shape to make special sandwiches, this study includes three parts:
•Part (1): Halloumi Cheese from Recombined skimmed milk powder.
•Part (2): Halloumi Cheese from Recombined cow Milk.
•Part (3): Halloumi Cheese from Recombined buffalo Milk.
RECOMMENDATIONS
No available data about Halloumi cheese from adding palm oil, this work succeeded to process Halloumi cheese from recombined skim milk powder, cow, and buffalo milk. Results advised to improve the rheological, functional properties of good Halloumi cheese following:
Addition of MPC with skim cow milk raised the yield and improved functional properties.
The study recommends the preference of using the MT-Gase enzyme in the manufacture of Halloumi cheese, because it is economical to raise the rate of yield, and this is what the producer is looking for, the enzyme improved the rheological and sensory properties of cheese, and this is what the consumer is searching for.
from economical point of view, price of one kg of cow milk butter equal approximately to price of 5 kilos of good quality palm oil.
Good skim milk powder led to highly accepted Halloumi cheese.
The addition of palm oil with enzyme gave good quality Halloumi cheese.