摘要：The aim of this study was improving the characteristics of low-fat buffaloes’ Kashkaval cheese by using fat replacers. Kashkaval cheese treated with fat replacers namely Simplesse(R) 100 and Dairy-LoTM contained higher moisture than control cheese when fresh and along the ripening period. Total acidity was not affected by using fat replacers as compared with control cheese when fresh, then decreased up to the end of ripening. Fat and total nitrogen contents were slightly decreased with using fat replacers however, they increased with variable rates during ripening period. Soluble nitrogen, non protein nitrogen, tyrosine and tryptophan contents were not greatly affected by using fat replacers in fresh cheese but they were markedly increased by advancing cheese ripening. Cheese treatment of 0.8% Simplesse(R)100 or 1.6% Dairy-LoTM ripened for 3 months showed the best organoleptic properties.
