Effects of stabilisers in brine on soft white cheese quality parameters

Abstract

Cheese softening during storage was addressed using three different stabilisers, namely sodium caseinate (0.10%), carrageenan (0.05%), and guar gum (0.05%), in soft white cheese brine. Cheeses were stored for 60 days and the physicochemical, textural, microstructural and sensory properties were examined. Using stabilisers in brine caused an increase in dry matter and protein contents, decrease in salt content and ripening index. While hardness and viscosity index were increased, springiness and adhesiveness were decreased with using stabilisers. Sodium caseinate was the stabiliser that improved the texture most. Smaller pores and clusters and denser casein micelles were observed in the cheese with guar gum in brine. In terms of sensory properties, the cheeses with guar gum and sodium caseinate were the most liked cheeses. In conclusion, sodium caseinate and guar gum could be used successfully as stabilisers for soft white cheese production.