Improving quality characteristics of reduced and low fat Turkish white cheeses using homogenized cream

► Some characteristics of reduced and low fat Turkish white cheese were carried out. ► Using homogenized cream increased the dry matter and salt by raising the milk fat. ► Cream homogenization led to a soft and smooth body and texture. ► Generally cream homogenization improves the quality characteristics of cheeses. ► Our data can be more readily transferred and immediately used in a working plant.