Whey-less method in cheese production is one of the new methods in cheese production technology. Cream cheese categorize as soft, unripened and spreadable cheese with pasty texture. Common methods of cheese production such as ultrafilteration have problems such as low efficiency and high cost of investment. In the other hand separation method has the same defects. Whey-less method has some benefits such as high efficiency,low investment costs and saving of nutritional agents compared to traditonal production. RSM design was used for optimization of effective parameters on texture, organoleptic and sensory properties of Whey-less cream cheese. Sodium caseinate, milk protein concentrate (MPC) and homogenization pressure was choosen as parameters. Preliminary tests was performed to define variable ranges. Results showed, all variables had significanteffect on whiteness of cream cheese. By increasing sodium caseinate concentrationthe samples hardness was increased. Increasing in homogenization pressure and MPC concentration reduced adhesiveness of cream cheese. Homogenization pressure and MPC concentration significantly increased cohesiveness of whey-less cream cheese. However sodium csseinate concentration had no significant effect on cheese cohesiveness. homogenization pressure significantly increased springness of cream cheese. Although intraction of MPC-sodium caseinate and MPC-homogenization pressure had significant effect on springiness of cream cheese. Sodium caseinate and MPC concentration had significant effect on cream cheese gumminess. Although sodium caseinate and homogenization pressure had significant effect on chewiness of cream cheese but MPC had no significant effect on it. Result of sensory evaluation of the samples, panelists prefered samples which contained higher amount of sodium caseinate and MPC. Moreower homogenization pressure had no significant effect on overall acceptance of samples compared to MPC and sodium caseinate. Keywords: : MPC, Sodium Caseinate, cream cheese,Whey-less technology
