optimization of textural characteristics of analogue uffeta cheese made from dairy and nondairy ingredients

In this study, a mixture of milk protein concentrate, whey protein concentrate, skim milk powder, soymilk, margarine, butter and water was used for production of recombined uffeta cheese analogue. variables were milk protein concentrate (8%, 9%, 10%), whey protein concentrate (0%, 1.5%, 3%), soymilk (5%, 10%, 15%) and margarine (0%, 5%, 10%). textural properties of samples were analyzed 3 days postmanufacture. the central composite design was employed and the results were modeled and analyzed using response surface methodology. coefficients of determination, r2, of fitted regression models for different variables were varied in the range of 89.5997.80 and the lackoffit was not significant for all responses at 95%. hence, the models for all the response variables were highly adequate. the results showed that the optimum processing conditions for producing cheese with suitable hardness and cohesiveness and lowest adhesiveness were: 9.13% milk protein concentrate, 3% whey protein concentrate, 15% soymilk and 7.65% margarine.