Kurultay, ŞefikÖksüz, ÖmerKaptan, Binnur2022-05-112022-05-1120091364-727X1471-0307https://doi.org/10.1111/j.1471-0307.2008.00446.xhttps://hdl.handle.net/20.500.11776/9776Cheese Halva (CH) is a traditional Turkish dessert. The cooking stage is the most important process step in CH manufacturing, which needs a skilled person. Faults made in this step lead to structural defects in the final product. In this research, four commercial melting salt mixes and trisodium citrate were tested to establish whether the melting salts would eliminate the textural faults in the final product and provide a uniform texture. To determine the changes occurred in CH, some physicochemical, textural (hardness, firmness, springiness, gumminess) and sensorial properties were examined. Trisodium citrate was found to be the most suitable one among those tested.en10.1111/j.1471-0307.2008.00446.xinfo:eu-repo/semantics/closedAccessCheese HalvaTextureMelting saltsTextureArticle6216367Q3WOS:0002624709000102-s2.0-58249116645Q1