2020-08-302020-08-302020Ozer, C. (2019). The Usability of Lor Cheese in Some Dairy-Based Desserts of Turkish and International Cuisines. Journal of Culinary Science & Technology, 1-12.1542-80521542-8044https://doi.org/10.1080/15428052.2019.1692745https://hdl.handle.net/20.500.12713/518Lor 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.eninfo:eu-repo/semantics/closedAccessDairy-Based DessertLor CheeseSensory AnalysisTextural AnalysisArticleWOS:0004968237000012-s2.0-85075211279N/A10.1080/15428052.2019.1692745Q3