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An excessive consumption of fat has been associated with an increased risk of health problems such as obesity, diabetes and cardiovascular diseases. Cheese is a highly concentrated product which is rich in protein and minerals such as calcium and phosphorus and essential amino acids, therefore it is an important food in the diet. But low fat cheeses are usually characterized as having poor body and flavour. Therefore,  it is crucial to find ways of improving the acceptability of the product. The aim of this research was to investigate the possibility of using of tapioca maltodextrin in the production of soft cheese made from ultrafiltrated skimmed milk and to create organoleptic properties of a fat product in a non-fat product.

Tapioca maltodextrin in the production of soft unripened cheese