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

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dc.authorid0000-0002-2366-514X
dc.authorscopusid6508326833
dc.authorscopusid6603647789
dc.authorscopusid37069845200
dc.authorwosidÖksüz, Ömer/AAC-9793-2020
dc.authorwosidKurultay, Şefik/ABA-9989-2020
dc.contributor.authorKurultay, Şefik
dc.contributor.authorÖksüz, Ömer
dc.contributor.authorTaş, Mahire
dc.date.accessioned2022-05-11T14:43:56Z
dc.date.available2022-05-11T14:43:56Z
dc.date.issued2008
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractCheese 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.
dc.identifier.doi10.1111/j.1365-2621.2006.01442.x
dc.identifier.endpage332
dc.identifier.issn0950-5423
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-38549094004
dc.identifier.scopusqualityQ1
dc.identifier.startpage330
dc.identifier.urihttps://doi.org/10.1111/j.1365-2621.2006.01442.x
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9769
dc.identifier.volume43
dc.identifier.wosWOS:000253313500020
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorKurultay, Şefik
dc.institutionauthorÖksüz, Ömer
dc.institutionauthorTaş, Mahire
dc.language.isoen
dc.publisherBlackwell Publishing
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectcheese halva
dc.subjectfat
dc.subjectfresh cheese
dc.subjectHosmerim
dc.subjectpH
dc.subjectstructure
dc.subjectMozzarella
dc.titleOptimization of fat content and pH level of unsalted fresh cheese used in the manufacturing of cheese halva (Hosmerim)
dc.typeArticle

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