The usability of lor cheese in some dairy-based desserts of Turkish and ınternational cuisines

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dc.authoridÇağla Özer / 0000-0001-8471-8607en_US
dc.authorscopusidÇağla Özer / 57211870647
dc.authorwosidÇağla Özer / L-6470-2018
dc.date.accessioned2020-08-30T20:06:27Z
dc.date.available2020-08-30T20:06:27Z
dc.date.issued2020
dc.departmentİstinye Üniversitesi, Güzel Sanatlar, Tasarım ve Mimarlık Fakültesi, Gastronomi ve Mutfak Sanatları Bölümüen_US
dc.description.abstractLor cheese, a soft and grainy cheese with excellent nutritional value, is traditionally made from either whey or blends of both milk and whey. This research aimed to determine the effect of using lor cheese in some dairy-based dessert's recipes (Revani, Tiramisu, Cheesecake, and Ricotta cake) from Turkish and International cuisines. It intended to increase the nutritional value of the desserts, to create some new alternatives and to decrease calories and cost of the desserts as well as protecting textural and sensory properties. According to the sensory results, revani and Tiramisu filled with lor cheese had higher scores compared to the control samples. This study also demonstrated that lor cheese could be replaced with ricotta, mascarpone, and cream cheese as a dairy ingredient for these desserts in terms of conferring an acceptable taste and reduced-fat alternative that provides functional properties for the desserts when compared to the control.en_US
dc.identifier.citationOzer, C. (2019). The Usability of Lor Cheese in Some Dairy-Based Desserts of Turkish and International Cuisines. Journal of Culinary Science & Technology, 1-12.en_US
dc.identifier.doi10.1080/15428052.2019.1692745en_US
dc.identifier.issn1542-8052en_US
dc.identifier.issn1542-8044en_US
dc.identifier.scopus2-s2.0-85075211279en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.urihttps://doi.org/10.1080/15428052.2019.1692745
dc.identifier.urihttps://hdl.handle.net/20.500.12713/518
dc.identifier.wosWOS:000496823700001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorÖzer, Çağlaen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofJournal of Culinary Science & Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectDairy-Based Desserten_US
dc.subjectLor Cheeseen_US
dc.subjectSensory Analysisen_US
dc.subjectTextural Analysisen_US
dc.titleThe usability of lor cheese in some dairy-based desserts of Turkish and ınternational cuisinesen_US
dc.typeArticleen_US

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