Evaluation of sensorial and textural characteristics of formulated processed cheese with date concentrate

In this paper, three different concentration (2%, 4%, and 6% ) of the zahedi date brand were used in producing the formulated processed cheese. texture analysis (hardness, adhesiveness , the module of resilience and fracturability) and sensory evalution (taste, Hardness, color, and total acceptability) of the formulated processed cheese investigated at during storage period(0,20,40,60 day). the texture analysis results revealed that hardness and module of resilience decreased with the increasing storage time, while adhesiveness and fracturability increased in all of samples,and the module of resilience was not just affected by the date concentrate concentraion. In general, sample containing 6% of date concentrate indicated higher significant of hardness than other samples(87.67 in 60th storage) (P<0.05). sensory evalution results, showed that sample with 4% date concentrate displayed better taste and Hardness among the all samples, and other sample with 2% date concentrate had the highest quality of color in all treatments in during storage time. In addition, processed cheese contain 4% date concentrate,,allocate higher point total acceptability than other samples.