Some physicochemical, textural properties and acrylamide contents of chips produced from the teleme of white cheese

The aim of this study is to evaluate some properties (acrylamide content, textural, and sensory) cheese chips produced from the teleme white cheese. Cheese were flavored with sucrose stevia, salt, evaluated against control group (without sucrose). dough formulations thinned thickness turned into round-shaped fried in oven at specified temperature time (180 °C, 6 min.). packed stored + 4 °C for 30 days. difference between storage pH, lactic acid (%), water activity analysis was found be statistically significant (p<0.05). (CSU) added determined harder but less brittle than stevia (CST). acrylamide value 0.218 ppm 0.573 (with sample) chips. content below legal limit. All generally acceptable. Starting most liked according total sensory score, ranking as follows; saline (CSA), (CNA), (CST), sample.