The impact of using coconut oil as a substitute of milk fat on the properties of spreadable molten cheese

The coconut oil was used as a substitute vegetable oil of milk fat in manufacturing two mixtures of spreadable molten cheese by 8% of the two sourses . The chemical analyzes included the value of pH, acidity, protein, the proportion of total dry material, fat ratio and microbial tests,in addition to the sensory evaluation tests of each of the flavor, texture, color and appearance were conducted.