Abstract:
Kalaba Yoghurt which is a traditional dairy product is produced from milk cream and in Kalaba Town, Avanos district of Nevşehir. In this study, it was aimed to investigate the possibilities of using Kalaba yoghurt as a substitute for mascarpone and labneh cheese in the formulation of cheesecake. It was intended to increase the recognition of the Kalaba yoghurt and to create a new area of use for Kalaba yoghurt a s well as without any change in all quality characteristics of the cheesecake. The results of physicochemical, textural and sensory analyses of cheesecakes produced with Kalaba yoghurt indicated that Kalaba yoghurt can be an alternative dairy product for cheesecake production. Also, the results obtained from present study will help the promotion to a wider audience and commercialization of a local product.