Valorizing Indigenous Goat Milk: Functional, Nutritional, and Sensory Properties of Halloumi Cheese from Northern Kazakhstan

Zarina Kapshakbayeva¹Asiya Utegenova^2*Zhanna Assirzhanova²Aliya Agibaeva¹Karina Omarova¹Madina Jumazhanova²Shynar Kyrykbayeva²Gulmira Baybalinova²Altyngul Khaimuldinova³Assemgul Baikadamova²Shugyla Zhakupbekova²

• ¹Toraighyrov University, Pavlodar, Kazakhstan
• ²Shakarim University, Semey, Kazakhstan
• ³L.N. Gumilyov Eurasian National University, Nur-sultan, Kazakhstan

This study investigated the potential of indigenous goat milk from Northern Kazakhstan as a sustainable resource for producing functional Halloumi cheese. The research evaluated nutritional composition, antioxidant activity, microbiological safety, and sensory properties of goat milk Halloumi compared with sheep and cow milk variants. Goat milk Halloumi showed the highest antioxidant activity, with DPPH scavenging of 75.5 ± 1.2% and ABTS capacity of 15.8 ± 0.5 mg Trolox/g, significantly greater (p < 0.05) than sheep (70.2 ± 1.0%; 13.6 ± 0.4 mg TE/g) and cow (62.8 ± 0.8%; 11.9 ± 0.3 mg TE/g). Beyond these experimental comparisons, broader benchmarking against other cheeses reported in the literature suggests that goat milk Halloumi exhibits distinctly higher antioxidant potential, though such cross-study comparisons should be interpreted with caution due to differences in assay protocols and processing conditions. Goat milk Halloumi also contained higher levels of essential amino acids and a favorable fatty acid profile rich in medium-chain and omega-3 fatty acids. Microbiological testing confirmed safety and elevated lactic acid bacteria, while sensory evaluation indicated strong consumer acceptance. Overall, goat milk Halloumi represents a functional dairy product that promotes sustainable, resilient, and health-oriented food systems.