The effects of two types of carbohycrate-based fal replacers involved
maltodextrin and inulin on the compositional, rheological and sensory characteristics
of half-fat double cream cheese were investigated. Each fat replacer was used at the
level of 1, 3 and 5 % respectively to rep/ace the half·fat content of cheese milk.
Resultant cheese were compared 10 full-fal double cream cheese and half· fat cheese
made without fat replacers. Rheological characteristics of cheese were established by
mea!3uring both apparent viscosity and texture profile analysis. A relationship between
the instrumental measurements and sensory data was demonstrated for the particular
cheese type. Results revealed that. replacing of milk fat with tat replacers increased
the moisture content and decreased the fat content of the resultant cheese compared
with full-fat control cheese. An halt·fat double cream cheese containing fat replacers
exhibited higher viscosity values than fUll-fat control cheese but different trends were
observed for cheese of different treatments. Texture profile analysis of half-fat cheese:
made with both fat replacers showed that the hardness, springiness anc gumminess,
Increased while cohesiveness and adhesiveness decreased with tat replacement:   Sensory attributes of half·fat double cream cheese, in particular, hardness and
cohesiveness showed acceptance correlation with double compression data. Both fat
replacers appear to have a potential to replace the milk fat in half-fat double cream
cheese.