Making of Traditional Turkish Desserts with Cheese and Cereal Products Around Ida Mountains


15th International Cereal and Bread Congress, İstanbul, Turkey, 18 - 21 April 2016, vol.Abstract, pp.353

  • Publication Type: Conference Paper / Full Text
  • Volume: Abstract
  • City: İstanbul
  • Country: Turkey
  • Page Numbers: pp.353
  • Çanakkale Onsekiz Mart University Affiliated: Yes


Making of Traditional Turkish Desserts with Cheese and Cereal Products
Around Ida Mountains
Ali Erbili BODUR
Food Processing, Çanakkale Onsekizmart University/Biga Vocational School, Turkey
Cereals and dairy products have their own advantages over each other in terms of their some essential nutrients and compounds.
Numerous traditional foods are made using milk and cereals in Turkey. They are probably formed for a balanced diet without any
exact reason. The desserts produced with cheese and cereal products around the Ida mountains are among the most important
examples. Besides carbohydrate, they contain significant amount of protein and fat. There are three important desserts that are made
around this region. They are cheese halva, cheese dessert and hoshmerim. The common point of these three desserts is that cheese,
cereals and sugar are their main ingredients. They contribute to the texture and flavor.
The Ida mountains are located in the center of the region where these products are produced. Cheese made by milk of sheep grazing
around the ida mountains is believed to have superior flavor and texture. The other important components of these desserts are cereal
products which are semolina and flour or mixture of them. Sometimes, the species of grain such as wheat semolina and corn flour are
The production process of the desserts is divided into three categories: seasonal household production, small-scale and large-scale
year-round commercial productions. According to the personal interviews and the related literature, we have seen that a lot of
different ingredients and methods have been used in three categories. Some studies on the chemical compositions of these desserts
have also been published. Because one of the main components of these desserts is cheese of sheep’s milk, they are produced mostly
in seasonal times. To spread the production over the whole year, various attempts have been made by using cow’s, sheep’s and goat’s
milk and some mixtures of them. While cheese is made in the plant, semolina and flour are produced by cereal industry by
considering particle size and species properties. On the other hand, some manufacturers report that they will produce these desserts
by exchanging semolina and flour or mixing them to a certain extent.
In our study, we will examine the production of these desserts in terms of food quality and safety. The most important issue in terms
of security is cheese production. Because cheese is unsalted and less acidic, it may be an important source of contamination. Another
important issue is to change the ratio of ingredients according to obtaining them cheaply and easily. The development of specific
quality control methods for these products is also an important issue that should be taken into consideration in industrial production.
The production of large quantity conforming to standards in a hygienic environment is essential in the industrial food production.
This is possible by having the sufficient knowledge about physical, chemical and microbiological properties of ingredients. In this
study, large scale production will be analyzed in all three desserts. Production methods and ingredients will be examined in terms of
food safety and quality, and lastly some suggestions will be made to improve the possibilities of industrial production.
Keywords: Cheese halva, Cheese dessert,Hoshmerim