Abstract
The aim of the present study was to determine the effect of four different thickening agents (guar gum, carrageenan, xanthan gum, and gelatin) on the textural and sensory properties of white cheese. For this purpose, various white cheeses were manufactured with brines (the salt ratio was 8% and 12%) that contained different types and concentrations of gums; white cheese textural and sensory properties were studied during storage (at 4 °C). Also, microbiological properties including lactic acid bacteria (LAB) and mesophilic aerobic bacteria were investigated. The physicochemical, textural, microbiological, and sensory properties of the cheeses were determined on the 1st, 15th, and 30th days of storage. During the storage period of cheese, the top-rated samples in terms of sensory properties were cheeses with gelatin and carrageenan gum. The microbiological data displayed that there was an inverse relationship between the number of bacteria and the amount of gum used, although it was not precisely linear. At the same time, the highest values were generally determined in the control samples, and although not to a very great extent, gelatinous examples were found to contain a lower number of lactic acid bacteria than others. Regarding the textural properties, the hardness value of all samples containing gelatin showed a continuous increasing trend, while the springiness values increased only in the samples with xanthan gum and guar gum. At the end of storage, it was observed that the inherent adhesiveness of the samples decreased by more than half and the use of gelatin resulted in an increase in the gumminess of the cheeses. As a result, it was determined that reducing the salt used in the brine by up to 8% did not cause any defect since stabilizers were preventing water passage into the cheese by holding water.
Highlights
Cheese, which is rich in protein and fat, is a product obtained as a result of the curd being processed in different ways and allowed to mature under certain conditions for certain period of time after the milk is coagulated with rennet and whey is separated
This study is aimed at the reduction of salt concentrations in the brines used in the production of white cheeses, which are one of the most consumed cheeses all over the world [13]
The aim of the study is to increase the consistency of the brines used in the brine production and to make the salt pass into the white cheese more difficult
Summary
Cheese, which is rich in protein and fat, is a product obtained as a result of the curd being processed in different ways and allowed to mature under certain conditions for certain period of time after the milk is coagulated with rennet and whey is separated. The salting process, which gives the cheese a characteristic taste and appearance and affects the maturation period except for some varieties consumed fresh and salt-free, is considered as an essential stage of the production. It affects the proteolysis in cheese and, its structure and taste [1,2,3,4]. When the salt ratio is lowered, the cheese tends to melt and eventually softens and dissolves This is because some minerals that give hardness to the cheese dissolve and pass into the brine, the water in the brine moves into the cheese and increases the water content. Brine is prepared with different proportions of salt and various
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