Multiple Recipes in Producing Cheese Halva

November 11/Canakkale, Turkey/Technology Business Journal -- "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," scientists in Canakkale, Turkey, report.

"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," wrote S. Guven and colleagues.

The researchers concluded, "It was found that the shelflife of cheese halva can be up to 10 days at ambient temperature and for up to one month when refrigerated."

Guven and colleagues published their study in International Journal of Dairy Technology ("Recipe Development for Production of a Turkish Dessert, Cheese Halva." International Journal of Dairy Technology, 2010;63(4):581-586).

For more information, contact S. Guven, Canakkale Onsekiz Mart University, Dept. of Food Engineering, Faculty Engineering & Architecture, TR-17020 Terzioglu, Canakkale, Turkey.

From the November 29, 2010, Prepared Foods E-dition