Microstructure and texture of cheese analogs containing different types offat

The texture of cheese analogs, whose fat fraction was composed of butterfat , soybean oil or soybean fat and their blends was measured by instrumental Texture profile Analysis (TPA), and sensorially by a trained panel and the results were subjected to Response Surface Methodology (RSM). The microstru cture was examined by Scanning Electron Microscopy (SEM). The models showed that the diverse fat types differently influenced the instrumental charact eristics of hardness and springiness, and the sensory characteristics of fi rmness, elasticity, shear resistance, mouthfeel and creaminess of the chees e analogs. Scanning electron micrographs indicated that the morphology, siz e and distribution of fat droplets also varied with the fat type.