الفهرس 
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Abstract
The present study was undertaken to evaluate the impact of partial substitution of skim milk powder by finely ground dried bulgur on physicochemical, microbiological, textural, microstructural and sensorial quality of reduced-fat and fat substituted block-type processed cheeses. For this purpose, 2 set of experiments were formulated to replace 8.33, 16.66, 25.00 and 33.33% of skimmed milk powder in blends with bulgur. These replacement ratios corresponded to final concentrations of bulgur equivalent to 1, 2, 3 and 4%. In the first set, blends containing 1, 2, 3, and 4% bulgur and 34% less fat than standardized full-fat cheese were formulated to produce block-type reduced-fat processed cheeses coded as N3, N4, N5 and N6 cheeses, respectively. For comparison, bulgur-free full-fat (23%) and reduced-fat (17.3%) cheeses were also prepared and coded as N1 and N2 cheeses, respectively