Investigating the effect of Persian gum on physicochemical, textural and rheological characteristics of UF white brined cheese during ripening

Abstract

In this research, the effect of Persian gum at concentrations of 0, 0.03%, 0.05%, and 0.1% on syneresis, textural, and rheological properties of UF white brined cheese was investigated during ripening on days 3, 45, and 90. According to the results, the use of Persian gum led to a reduction of 26%–44% in syneresis of samples containing gum compared to the control at the end of ripening. The increase in gum concentration resulted in a significant decrease (p ≤ 0.05) in syneresis, hardness, cohesiveness, elastic modulus, and viscous modulus of the cheeses, while their springiness showed a significant increase (p ≤ 0.05). Samples containing Persian gum exhibited the highest values of hardness and elastic and viscous moduli on day 45 of ripening, while cohesiveness and springiness showed a decreasing trend during ripening. Ultimately, the utilization of Persian gum resulted in increased production yield and improved texture of the produced cheese.