تولید پنیر سفید فراپالایشی آنالوگ با جایگزنی بخشی از چربی شیر با کره گیاهی

Analogues cheese production using cheaper food sources such as vegetable proteins and oils has been studied in recent years. nowadays, ultrafiltered white cheese is assumed as the most important industrial cheese in iran. in this work, analogues of this cheese have been made by substituting 1/3 and 2/3 of the dairy fat withmargarine.physical–chemical composition, fatty acids profiles, texture and sensory acceptance were determined in the samples. a random block experimental design was adopted. results showed that replacement of milk fat by margarine caused changes in fatty acid profile with increasing the ratio of unsaturated to saturated fatty acids which can lead to favorite nutritional effects. furthermore, using of margarine increased of stiffness and could overcome to texture softening as one of the main defects of uf white cheeses. sensorial characteristics of analogue cheeses were similar to control samples with respect to color but better than control samples in stiffness, while overall acceptance of analogues with 1/3 fat replacement was similar to control sample and better than analogue cheeses with 2/3 fat replacement.