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    Production of Brandy from Apple by Different Methods
    (Taylor & Francis Inc, 2009) Guven, Selma; Karagoz, Selin
    In this study, brandy was produced from 'Golden Delicious' apples by three different methods. The main differences in production of brandies were the production of alcoholic mash from apple mash, the production of apple wine from apple cider, and the preparation of macerate by adding neutral alcohol (60% v/v) to apple mash. The quality properties of the raw material (apple) and the products obtained (alcoholic mash, apple wine, raw brandy, fine brandy, and brandy) were determined by chemical-physical and sensory analyses. The chemical-physical and sensory properties of the brandies were compared with the criteria in the related Codex and found to be acceptable. In the sensory evaluation performed out of 20 points in total, the brandy obtained from apple wine ranked the first, and it was followed by the brandies obtained from alcoholic mash and apple macerate.
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    Recipe development for production of a Turkish dessert, cheese halva
    (Wiley-Blackwell, 2010) Guven, Selma; Demir, Huelya
    Within the scope of this study, six different recipes were developed for the production of cheese halva. White unsalted cheeses were produced by using cow milk or sheep milk or a blend of cow and sheep milk, and each was produced with white flour or semolina. It was found that there was no significant difference among the recipes in terms of chemical properties, but there were significant differences in sensory properties. Moreover, the microbial quality of cheese halva were determined. It was found that the shelflife of cheese halva can be up to 10 days at ambient temperature and for up to 1 month when refrigerated.