Modeling of processed analogue cheese physicochemical properties on the base of Uf- feta Iranian cheese

In this study, response surface methodology was used to investigate the influence of vegetable oil in three level 20, 30 and 40 percent of total fat in process cheese in cooking temperatures (65,75, 850c) and time (5,10 and 15 minute) on iodine value Saponification value, peroxide value, moisture content and color difference of processed analogue cheese on the base of Uf- feta Iranian cheese.

Optimum conditions factors by Design Expert software was used for manufacturing of process analogue cheese and responses as were found to be vegetable oil 20%, cooking temperature 850c and cooking time 15 minute.

Vegetable oil content was significant on iodine value (p<0.05) as increased this value. Peroxide value influenced cooking temperature and time and Vegetable oil (p<0.05). Cooking temperature and time was significant on color difference (p<0.05), as increasing in cooking temperature and time decreased color difference to control sample

The result of the statistical analysis for each response, a second-order polynomial model exceptional moisture content that was linear was developed. Saponification value influenced cooking temperature and vegetable oil, as cooking temperature has no effect on saponification value but increasing in vegetable oil decreased it.