Physicochemical, rheological, sensory properties and shelf life of processed cheese analogue prepared with oleogel sesame oil and mono- and di-glyceride (E471).

Analog processed cheeses are cheese-like products with diverse compositions and functional properties that are produced by replacing milk components with non-milk components. The aim of the study was to investigate physicochemical, rheological and sensory properties of cheeses and oleogels. The results showed; that increasing the concentration of Mono and di-glyceride increased the oil binding capacity and improved the characteristics of the oleogel texture and stable during storage, especially in terms of oxidative.