摘要：Milk Protein Concentrate (MPC), Total Milk Proteinate (TMP), UF-Retentate Curd (UF-RC), Skim Milk Powder (SMP) and Soy Protein Concentrate (SPC) as a new different sources of proteins were investigated in this study, not only to substitute ras cheese in base blends of cheese sauces but also to successfully produce delicious and favourable cheese sauces with highly acceptable moisture/texture profile, shelf stable and high sensory quality. All blends were adjusted to contain 25% dry matter , 40% F/DM in the finished product of processed cheese sauces. Stabilizing system was added to the final product formulas as a mixture of corn starch and guar gum. All produced cheese sauces treatments were acceptable. Cheese sauce UF-RC treatment showed the highest acceptability. Moreover, cheese sauce samples with MPC and TMP were not significantly different from that with UF-RC. All resultant processed cheese sauces were evaluated when fresh and after one and three months of storage either at 5±2°C or 25±2°C for chemical properties and examined also for pH, oil separation index, viscosity and sensory properties . Three replicates were carried out for each treatment and the data obtained were statistically analyzed at p≤0.05.
