Abstract
The effects of incorporating various concentrations of bacterial cellulose (BC) (1.7 and 3.5% w/v) on the physicochemical and sensorial properties of low-fat soft cheese Turkish Beyaz were investigated during a 60-day ripening period. Control cheeses were produced using nonfat, half-fat (1.7% fat) and full-fat milk, for comparison. Depending on changing fat percentage, some physicochemical properties of cheeses, such as moisture, pH and salt showed significant differences, but BC had no influence on these properties. Fat content and BC altered the textural and sensory properties. These results indicated that BC improved the quality of reduced-fat and low-fat Turkish Beyaz cheeses.
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