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Today, the demand for the production of useful products in order to prevent various diseases and improve the physical and mental health of consumers is increasing. Foods containing plant-based ingredients can play an important role in achieving this goal. Therefore, the aim of this study was to produce cheese using wind cheese extract as vegetable cheese and chuchak and marjoram with the aim of investigating the antioxidant properties of analog cheese and comparing it with cheese prepared with cow's milk and animal cheese (as a control sample) during The ripening period is 60 days. In this study, 1.5% of wind cheese plant extract, 1% of Chouchaq plant and 0.5% of marjoram plant were added to the analog cheese sample. The results showed that the moisture content of the analog cheese sample was higher than the cheese prepared with cow's milk and increased over time. The pH, fat and hydration in analog cheese were lower than in cow's milk cheese sample. With increasing time, the pH decreased and the water content increased. Also, phenolic compounds in analog cheese sample were more than cow's milk sample, which decreased with increasing time. On the other hand, IC50 in analog cheese sample was less than cow's milk. The results also showed that the textural properties such as firmness, cohesion and elasticity in the analog sample are less than cow's milk cheese. However, the overall acceptance rate of the samples was higher than the mean score. Also, in the analog sample, the amount of initiator bacteria was less than the control sample during the whole storage period. Contamination was seen.

Keywords: Analog cheese, chouchak, wind cheese, marjoram, vegetable rent

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