الفهرس 
Studies on processed cheese
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Abstract
This study was designed to produce functionalspredable processed cheese analogue by replacing milk fat with healtheir refined vegetable oils (Palm Oline / Rice Bran Oil), incorporating whey protein concentrate (WPC) or its polimarized form (WPP) and addition of white cauliflower puree as a fat replacer in the spreadable processed cheese analogue plends.Thefirst part was conducted to examine the effect of replacing milk fat by some edible oils (Butter Oil, Rice Bran Oil and Palm Oline) on chemical composition, antioxidant activity and oxidative stability of full-fat, half fat and low-fat spreadable processed cheese analogues. In general, the chemical composition (total solids %, fat %, fat/dry matter, total protein % and ash %) was satisfied to the legal Egyptian standards (ES: 1132-2/2005) with no effect of the type of edible oil used ore storage temperature (5{u00BA}C or 25{u00BA}C) after three months.The pH values of fresh samples containing palm oil (PO) or rice bran oil (RBO) were higher than that containing butter oil (BO). Generally, the pH values decreased in all spreadable processed cheese analogue samples at the end of storage period at both storage temperature used under this study (5{u00BA}C or 25{u00BA}C). Regarding the antioxidant activity it was observed that the more fat percent in spreadable processed cheese analogue increased the more antioxidant effect of its methanol extract increased