Novel Processed Cheese Production Using Lycopene Oil Obtained By Green-Extraction Technique of Tomato Peels Waste

Extracted lycopene oil of tomato peels waste using green-extraction technique may be used as a convenient alternative to butter in processed cheese manufacturing. The effects partial substitution by at ratio 25%, 50%, and 75% were evaluated, comparison with cheeses produced only butter. increased dry matter, ash, content, antioxidant activity, meltability sensorial characteristics cheese. While, the firmness value was decreased increasing level incorporated oil. present study displays that obtained can substitute process for decreasing saturated fats dairy products keeping other desired product.