Technological,chemical and microbiological studies on soft cheese

This study was carried on the low calories UF white soft cheese in order to assess its quality. The low calories white soft cheese was manufactured with the use of two fat replacers namely Slendid® 200 and Simplesse® 100. The study was conducted on three parts.The first part dealt with the manufacture of low calories white soft cheese with different concentrations of Slendid namely, 0.20%, 0.25%, 0.30%, and 0.35%. The best quality was obtained with the use of 0.20% Slendid.In the second part the Simplesse was used in the following concentrations: 0.20%, 0.25%, 0.30%, and 0.35%. The 0.20% of Simplesse was considered to be the best which affected the quality of low calories white soft cheese.The third part was carried out in order to compare the two fat replacers. The Simplesse was better than Slendid. It can be concluded that in order to use fat replacers; Simplesse was considered to be better than Slendid. The selected fat percent was 15% as fat on dry matter.Key words : Slendid, Simplesse, White soft cheese, low calories white soft cheese, cheese microstructure, fat replacers.