Effect of fat replacers on the physicochemical、textural and sensory properties of cream cheeses

The use of β-cyclodextrin、Inulin and Whey Protein Concentrate as fat replacers on the physicochemical、texture and sensory properties of cream cheeses were examined using full-fat cream cheese as a control.The type and/amount of fat replacers significantly affected the chemical composition and texture properties of cream cheeses.The β-CD-cream cheese had the highest moisture content,and the lowest content of protein and fat.The hardness and spreadability of the cheese produced by using 25%β-CD was close to the full-fat cream cheese,and the score of sensory evaluation was higher than that of the full-fat cream cheese.