Effects of different vegetable fat on the quality of the spread processed cheese

The effects of different raw material fat on the quality of the spread processed cheese made from cheddar were studied, and supporting data and theoretical basis for selecting suitable raw fat were provided. The firmness, stickiness, color and sensory of the samples were evaluated. The results showed that the firmness of the processed cheese with rice oil and camellia seed oil were close to the control group, and the difference between these two groups and the control group was 10.99% and 7.44% respectively. The stickiness of the processed cheese with rice oil and peanut oil was similar to the control group, and the difference between these two groups the control group was 20.59% and 22.57% respectively. The ΔE^* values of the processed cheese with peanut oil and sunflower oil were close to the control group, and the difference between the values of these two groups and that of the control group was 0.30% and 0.28% respectively. The total score of sensory of the samples adding rice oil was as high as 88.85, but the samples adding peanut oil had low acceptance because of their nut taste. The samples adding rapeseed oil had significant odor and bitter taste, and the products adding shortening oil had poor smearing. They both had low acceptance. According to the comprehensive analysis of the above four aspects of the samples, it was found that rice oil were the most suitable raw material fat for spread processed cheese.