This study aimed to study the applications of different vegetable oils in replacing butter in processed cream cheese and their effects on quality. Texture properties, whey syneresis rate, oil separation rate, and sensory evaluation of the samples were compared and analyzed. The results showed that the hardness of cream cheese with corn oil and sunflower seed oil were similar to that of the control group, which decreased by 13.29% and increased by 3.13%, respectively, but the overall differences were not significant (P>0.05). In terms of stickiness and adhesiveness, the processed cream cheese with rice oil and coconut oil were significantly different (P<0.05). The whey syneresis rate of cream cheese with corn oil was better, but the whey syneresis rates of cream cheese with other vegetable oils were worse (P<0.05). Oil separation rate of the cream cheese with sunflower seed oil was the highest (6.19%), which was significantly higher than that of the control group (1.82%). Sensory analysis showed that the acceptance of cheese flavor caused by combining vegetable fragrance of corn oil and butter was higher than that of the cheese made with other vegetable oils. In conclusion, corn oil is a better choice of vegetable oil for replacing butter as a raw material to produce processed cream cheese.
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