Ice cream with Kars kaşar cheese which has a geographical indication

With the development of gastronomy, culinary cultures have also entered the process of development and change. The search for difference in many stages such as raw material preferences, production methods and techniques, consumption and marketing elements expresses the impact area of this process. Geographically indicated products are considered as an important part of this process and its sustainability. Geographically marked products, whose value is increasing day by day across the world, also play an important role in Turkish culinary culture. Although there are many products that are registered and in process in Turkey, the ratio of traditional cheeses, which is an important food for our culinary culture, among geographically indicated products is quite low. In this study, geographically indicated Kars Kaşar Cheese and Kars Honey were used together in ice cream production aim to expand the usage areas of geographically indicated products and offer an alternative to the ice cream industry with develop different ice cream recipes. It is aimed to ensure that traditional products are evaluated in different areas and to enrich the content with components such as protein and fat originating from cheese in the ice cream mix, to improve the sensory characterization by increasing the aroma components, to increase the flavor with the use of honey as a natural sweetener and thus to develop a niche product that highlights local gastronomic elements. Within the scope of the study, ice cream production was carried out with nine different recipes. The sensory properties of the developed ice cream samples were evaluated by the trained panel group according to appearance, odor, texture, and flavor profile. Sandy and dry texture was not detected at all in the appearance of Recipes 6, 8 and 9 (X̄ 1,00). While bitter, yeast and mold odors were not detected in all ice cream samples except for Recipe 3 (X̄ 1,00), Recipe 5 got the highest score (X̄ 4,80) in general odor. According to the sensory evaluation results, the most successful product in terms of general appreciation was Recipe 6 (X̄ 4,60). Afterwards, Recipe 7 (X̄ 4,40) and Recipe 3 (X̄ 4,25) were the most successful ice cream samples according to general acceptability.