الفهرس 
Role of fat in Dairy productsOnly 14 pages are availabe for public view
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Abstract
Recently nutritional trend is to consume foods containing low fat to avoid diseases like obesity, coronary heart disease, elevated blood pressure and cancer.Therefore, low fat foods are highly demanded, one of these foods is low fat dairy products.Low fat dairy products had a bad rheological characteristics and usually described by its rubbery, weakly texture, lack of flavor, bitterness, off-flavor,poor meltability and undesirable color. Because of these defects, there is importunate need to produce low fat dairy products with good quality especially,in rheological properties, similar to full fat dairy products and acceptable to consumer.This study is one of many scientific attempts to improve the texture of nonfat yogurt, karish cheese, reduced and non-fat white soft pickled cheese using texture enhancers such as: Microbial Transglutaminase enzyme (MTGase)- Exopolysaccharide-producing strain Lactobacillus delbrueckii ssp. lactis 127ST Some commercial stabilizers ( Lacta 533 based on pectin, Lacta 534, Lacta 816 and Lacta 819 based on gelatin).