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Background and Objective Many of cheese consumers are concerned about milk fats saturated fatty acid and cholesterol contents, which lead to limit their cheese consumption. Replacing milk fat by other fat replacers to produce special non-traditional cheese is a good solution for those consumers. This research work aimed to study the chemical, nutritional and sensory properties of new soft cheese fortified by different vegetable butter prepared by nanotechnology. Materials and Methods The zero trans-fatty acids vegetable butter based on the interesterified olein stearin fat blend 7030 ww were fortified by omega fatty acids, natural minerals, natural vitamins and natural antioxidants from plant extracts. then using both high-speed homogenizer HS-VB and high-pressure homogenizers for six cycles Nano -VB. The produced vegetable butter 22 compared to market vegetable butter the control have applied to prepare novel white cheese. The quality and nano-fortification of the fresh novel cheeses were studied, in addition to their nutrition evaluation and sensory properties. Results Vegetable butter types had no significant effects on the total solids of white cheese, while both high speed and nano vegetable butter decreased serum liver functions and had significant effects on serum minerals in rats. Also, both high speed and nano vegetable butter got the highest appearance, body and texture and taste scores with significant differences compared to Market- VB. Conclusion Thus it could be concluded that soft white cheese containing either high speed or nano vegetable butter is safe to the feeding rats.

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