Abstract
This study aims to produce low-calorie cream cheese (CC) to reduce the problems caused by high-fat cream cheese for some consumers by replacing milk fat with modified starch. Milk fat (MF) of buffalo’s milk was partially or fully (0.0, 25, 50, 75 and 100%) replaced by modified starch for making single cream cheese (SCC) or double cream cheese (DCC) aiming to produce low-calorie CC. The cheese samples were analyzed when fresh and after ten days of cold storage. Moisture gradually increased with increasing percentage of replacement and decreased with storage. Replacement of MF decreased protein and increased carbohydrate contents in general, while acidity increased gradually and pH decreased with increasing percentage of replacement and with storage. Energy content was significantly decreased by more replacement of MF and increased by advancing storage. Spreadability of DCC showed the same trend of energy results. Replacement of MF up to 50% improved the organoleptic properties while the full replacement adversely affected the organoleptic properties of CC.
Published Version
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