Rheological and sensory characteristics of half- fat cream cheese made with carbohydrate based fat replacers [electronic resource].

Includes reference.

The effects of two types of carbohydrate-based fat replacers involved maltodextrin and inulin on the compositional, rheological and sensory characteristics of half-fat double cream cheese were investigated. Each fat replacer was used at the level of 1,3 and 5 % respectively to replace the half-fat content of cheese milk. Resultant cheese were compared to fUll-fat double cream cheese and half-fat cheese made without fat replacers. Rheological characteristics of cheese were established by measuring both apparent viscosity and texture profile analysis. A relationship between the instrumental measurements and sensory data was demonstrated for the partiCular cheese type.

Summary in Arabic.

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