الفهرس 
The Influence of Some Stabilizers on the Textural Properties of Processed Cheese SpreadableOnly 14 pages are availabe for public view
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Abstract
This study was under taken to evaluate the effect of some texture stabilizing agents on textural attributes of spreadable processed cheese analogue. to better understand the potential impact of tested stabilizer it was necessary to evaluate their performance in low protein cheese model. thereby, this study aimed to 1- evaluate the effect of protein concentration on textural characteristics of spreadable processed cheese analogue. 2-evaluate the effect of protein concentration on textural characteristics of spreadable processed cheese analogue containing 6% protein 3- develop stabilizer
mixture, based on the performance of individual stabilizers, to be used in stabilizing texture of spreadable processed cheese analogue.