Abstract
In this study, low‐fat Beyaz pickled cheeses were produced from ewe's milk using a protein‐based fat replacer (1.0% w/w Simplesse®), a carbohydrate‐based fat replacer (0.5% w/w Maltrin®) and a blend of both (0.5% w/w Simplesse® + 0.25% w/w Maltrin®). The chemical, textural and sensory properties of cheeses were examined during storage for 60 days. The use of fat replacers affected chemical (except pH and acidity), textural and sensory properties of the cheeses. The cheeses produced with Simplesse® (Sample B) were similar to full‐fat cheese and had the highest sensory scores.
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