摘要：Low fat processed cheese spreads were prepared from mixtures of fully ripened Ras cheese and acid curd prepared from skim milk fermented with mixed culture of Lactococcus lactis sp. lactis and Lactobacillus delbreukii sp. bulgaricus (1:1). In addition to the cheese base, a commercial fat replacer (Samples), whey protein concentrate and oat, rice, Jursalium artichoke were also added (7 treatments). Also, low fat processed cheese spreads were prepared from the same formulations except that acid curd was replaced by rennet curd prepared by rennet coagulation of UF skim milk retentate (20% total solids). In addition to the cheese base, a commercial fat replacer (Samples®), whey protein concentrate, oat, rice, or Jursalium artichoke, were also added (7 treatments). In all treatments the emulsifying salt was added at the ratio of 3.25%. Cheese spreads were analysed for gross chemical composition , microbiological quality , colour parameters and sensory attributes. Also, the cheese microstructure was examined by electron microscopy . The total solids and fat content of the resultant low fat processed cheese spreads were in accordance of the Egyptian standards for half fat processed cheese spreads. However, the colour and organoleptic attributes of the obtained low fat processed cheese spreads made with use of acid curd were inferior to the control (full fat processed cheese spread). On the other hand the organoleptic properties of low fat processed cheese spreads from made with the use of rennet curd were comparable to the control. The treatments with the best organoleptic properties were that prepared from cheese base without other additives or with rice powder. Also, the colour attributes that spreads were comparable to the control. Differences in the microstructure of low fat spreads and control reflected the differences in its fat content.
