Optimization of fat content and pH level of unsalted fresh cheese used in the manufacturing of cheese halva (Hosmerim)

Abstract

Cheese halva (Hosmerim) is a popular Turkish dessert composed mainly of unsalted fresh cheese. In this research, the effects of critical process parameters such as different fat and pH levels on some compositional and structural characteristics of cheese halva were investigated. The fat levels of unsalted fresh cheese at four different pH values (4.8, 5.0, 5.2 and 5.4) were adjusted to 5%, 15%, 20% and 25% by the addition of pasteurised fresh cream. According to the results, some compositional and structural properties of experimental samples, determined for both parameters (fat, pH), are as follows, respectively: dry matter (%): 51.76-65.72, 58.24-61.21; total sugar (%): 21.16-25.64, 22.19-23.79; starch (%): 12.17-13.49, 12.21-14.18; protein (%): 6.70-7.46, 6.79-7.35; titratable acidity (%): 0.22-0.24, 0.20-0.28; ash (%): 0.87-0.93, 0.83-0.94; hardness (loadgram): 43.75-55.75, 34.50-78.75. Both of the investigated parameters were affected significantly by dry matter, total sugar and starch contents of the samples (P < 0.01). Decrease in the pH value from 5.4 to 5.2 caused approximately 1-2 units increase in dry matter and starch contents. In the manufacturing of Cheese Halva, 5% fat and pH 5.2 for fresh cheese were determined as the most suitable process parameters.