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Recipe development for production of a Turkish dessert, cheese halva
Author(s) -
GÜVEN SELMA,
DEMIR HÜLYA
Publication year - 2010
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2010.00611.x
Subject(s) - food science , recipe , cow milk , farmer cheese , mathematics , chemistry , milk products
Within the scope of this study, six different recipes were developed for the production of cheese halva. White unsalted cheeses were produced by using cow milk or sheep milk or a blend of cow and sheep milk, and each was produced with white flour or semolina. It was found that there was no significant difference among the recipes in terms of chemical properties, but there were significant differences in sensory properties. Moreover, the microbial quality of cheese halva were determined. It was found that the shelflife of cheese halva can be up to 10 days at ambient temperature and for up to 1 month when refrigerated.