Cream cheese produced from pasteurized milk and cream which has soft texture and mild flavor and is one of the most delicious cheese and has high fat and humidity. Nowadays, problems such as obesity, cardiovascular disease, atherosclerosis and cancer are due to consumpting the high fat products, so reducing the fat in foods is very attractive field. In this study, the effect of xanthan gum at level 0.05, 0.17, 0.3 and carboxymethyl cellulose at 0.02, 0.11, 0.2 on chemical and sensory properties of cream cheese was studied. Chemical results showed that there was no significant difference in pH value between treatments. Protein and dry matter content of the samples ranged from 6.005% to 7.31% and 30.02% to 30.975% respectively. Increasing the level of xanthan and CMC in cream cheese resulted in decrease the dry matter content. There was significant difference (p<0.05) in protein and NaCl content between treatments with increase the used gums, but about fat had not effect. The results of sensory properties including texture, flavor, odor, color and overall acceptability showed that replacing xanthan and CMC had not adverse impact on the organoleptical characteristics of cream cheese and general acceptance of the product was good. The lower levels of xanthan in combination with each of the three levels; 0.02, 0.11, 0.2 CMC gum were more acceptable than other samples.

Many problems originated from consuming the high fat products, so reducing the fat in foods is very attractive field. In this study, the effect of xanthan gum at levels 0.05%, 0.17%, 0.3% and carboxymethyl cellulose at 0.02%, 0.11%, 0.2% on physical properties of cream cheese was studied. Results showed that samples contain xanthan and CMC had significant differences (p<0.05) in terms of textural properties in comparison to control. We found that increase the level of gum in samples were decreased the adhesiveness (due to decrease of fat), as control sample had the highest adhesiveness (0) and treatment No. 5 had the lowest (-1.672). Elasticity of low fat cheese were lower than high fat, as the lowest elasticity recorded for sample No. 4 and the highest for No. 1. Treatment No. 2 (xanthan 0.05 + CMC 0.2%,) had the highest hardness (0.527) (due to the lowest level of gum and the highest level of fat) and control (sample No. 6) had the lowest hardness (0). The highest and lowest solidarity values recorded for sample 3 and control respectively. Gumminess have increased with increase the fat content as the highest values observed for sample No. 4 (0.25) and the lowest for control (0). Also the highest chewiness recorded in sample 1 which the lowest level of gums used (xanthan 0.05 + CMC 0.02%) and the lowest in sample 2 which had the lowest level of xanthan (0.05%) and the highest level of CMC (0.2%).