Vajiheh Fadaei, Khadijeh Poursharif , Mohammad Daneshi , Mahmud Honarvar
High nutritional value of dairy products induces to grow up production and consumption of them. The cream cheese contains high fat level which is not desirable from the point of view human health. Therefore, nowadays fat substitutes are used in dairy products. In this study, wheyless cream cheese was produced on pilot plant scale, and the influence of substitution of inulin [8%(treatment CI,8), 10%(treatment CI,10) and 12%(treatment CI,12)] for fat was studied on its chemical characteristics (pH, fat, dry matter, moisture and salt). The full –fat cream cheese without fat replacer (treatment CI,0) was also produced as control. This research indicated that moisture content is significantly decreased (p<0.05) as inulin levels increased ;However, the moisture content of low-fat cream cheese with inulin was significantly higher than that of control. No significant difference was observed in pH and salt values of cream cheeses. The results showed that it is possible to make a wheyless cream cheese with lower fat content and desirable attributes using inulin(10%) as fat replacer, and that inulin and stabilizers can improve chemical properties of low-fat wheyless cream cheese.