Effect of Xanthan Gum and Carboxymethyl Cellulose on Physical Properties of Cream Cheese

Abstract

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%).

Determınatıon of some basıc propertıes of tradıtıonal malatya cheese

“…Generally, gumminess has increased with an increase fat content. Similar results were obtained Salari et al (2017). Except for fat, total solids, moisture, protein to moisture ratio can affect on texture characteristics of cheese (Salari et al, 2017).…”

Production and Evaluation of Soft Sheep's Milk Cheese Analogues Supplemented With Quinoa Seed Flour and Xanthan Gum

“…They reported that the addition of xanthan gum enhanced the protein matrix's ability to bind water, suggesting that changes in the pressure of the protein matrix were likely the cause of the cheese's decreased hardness. However, Salari et al (2017) found that the cream cheese treatments with the highest fat content and the lowest amount of xanthan gum had the highest hardness.…”

The Influence of Protein Content and Some Hydrocolloids on Textural Attributes of Spreadable Processed Cheese

“…Cheese-containing carboxymethyl cellulose (S5) had the highest gumminess values (P ≤ 0.05) followed by xanthan cheese (S6) while cheese made with the commercial stabilizer Hitex 555(S7) had the least values. Cheese gumminess has been shown to correlate positively with the level of added carboxymethyl cellulose and xanthan gum to cream cheese [36]. The order of gumminess values for experimental cheeses was in the order carboxymethyl cellulose > xanthan > native starch > Dairy gel 161 stabilizer > carrageenan > guar gum > modified starch > Hitex 555, respectively.…”