الفهرس 
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Abstract
The use of modified starch as a fat replacer in making cream cheese and cheese analogues: Has been replacement of milk fat partially or fully with modified starch (MS) in making single cream cheese (SCC) and double cream cheese (DCC) in fresh and stored cheese of 10 days old, in conclusion, the prepared SCC or DCC and their analogues of 50% and 75% replacement in order or more were acceptable from the judges since their sensorial properties were good. It can be determined that the single cheese and fat replaced by it up to a replacement ratio of 25%, as well as cheese Double cream up to a 50% replacement rate was in conformity with the Egyptian Standard Specifications No.1008-2/2018, while the higher substitution ratio produced good similarities to cream cheese. Part II: Effect of method of packing on the quality and shelf life of cream cheese: Cold - packing and hot – packing (70 and 80˚C/ 1min) were applied on cream cheese of single (SCC) and double (DCC) cream cheese. The composition of the resulting cheese is much more than the minimum fat/solid content (25%) and the minimum solid content The solid (22%) mentioned in the Egyptian Standard Specification No.1008-2/2018.