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% to 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.