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.