الفهرس 
Chemical properties of low fat cheese manufactured by fat replacersOnly 14 pages are availabe for public view
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Abstract
Effect of modified maize starch (carbohydrate- based fat replacer) on the chemical and organoleptic properties of low fat white cheese was studied.Control cheese treatment was made from cow’s milk containing 4 % fat and salted with 6%. Other six batches were made from milk standardized to 2 and 3 % fat with adding modified maize starch at the rate of 0.5, 1 and 1.5 %, respectively. Modified maize starch was solved in the milk before pasteurization which carried at 72º C / 20 sec. Milk was cooled to 42ºC then CaCl2 and calf rennet were added . Cheese were pickled in 5 % salt solution for 5 weeks in refrigerator (5±2ºC) .Sampled were taken every week for carrying chemical analysis and sensory evaluation.