Recipe development for production of a Turkish dessert, cheese halva

Abstract

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.