Sheep milk cheese analogues were made from whole sheep's 
milk with the addition of 0.03% Xanthan gum (XG) and Quinoa 
seed flour (QSF) at rates of 1, 2 and 3% (w/w). The chemical, 
rheological, sensory properties and yield of sheep milk cheese 
analogues were studied. The addition of QSF and XG reduced the 
moisture and fat content of sheep milk cheese analogues, while 
the protein content increased with the addition of QSF up to 2% 
and decreased slightly thereafter. The carbohydrate, crude fiber 
and ash content also increased significantly with the addition of 
QSF. The results also indicated a significant increase in the yield 
of cheese analogues with the increase in the level of QSF added. 
Texture profile analysis showed that the hardness, gumminess, 
and chewiness values generally increased with increasing levels 
of QSF added with xanthan gum, while cohesiveness and 
springiness values decreased in the cheese analogues compared 
to the control. Cheese analogues supplemented with 1% or 2% 
QSF with added xanthan gum received the highest scores for 
flavor, body, texture, appearance, and overall acceptability, while 
the addition of 3% QSF had the lowest overall acceptability 
score.