Abstract
Commercial cottage cheese typically includes a cream dressing that provides flavor and texture. Various stabilizers are added to the dressing to mitigate separation and provide viscosity. However, there is little information on individual ingredient contributions to dressing stability. Therefore, the objective of this study was to determine how different hydrocolloids impacted cottage cheese cream dressing stability and flow behavior. Xanthan, guar, and locust bean gums were used alone and in combination as stabilizers. Dressing pH significantly impacted stability and viscosity. Temperature had little effect on flow behavior, which was shear-thinning for all formulations. Combinations of hydrocolloids were found to provide better stability than any single hydrocolloid alone, the improved stability was attributed to synergistic effects. Hence, a single stabilizing agent may not provide proper dressing stabilization. Stabilizing agents should be used in combination to prevent whey separation due to pH and temperature changes during the shelf life of cottage cheese.
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