Influence of carboxymethylcellulose on the physicochemical, rheological and sensory attributes of a low‐fat Domiati cheese

Abstract

The physicochemical, rheological and sensory attributes of a low-fat Domiati cheese produced using carboxymethylcellulose (CMC), a hydrocolloid, at 0.4, 0.6, 0.8 and 1% (w⁄w) were examined during the ripening period. Results indicated that, as the carboxymethylcellulose content of cheese milk increased, cheese yield and moisture of low-fat Domiati cheese significantly increased but the protein, salt and fat values significantly decreased. Rheological parameters were significantly lower in cheeses made with CMC. With regard to the sensory properties of the cheeses, low-fat Domiati cheese made with 1% (w⁄w) CMC recorded the highest scores for sensory attributes.

Characteristics of freeze‐dried white cheese powder and utilisation in bread formulation

“…Adding CMC to the formulation affected the moisture content. In the study conducted by Abd Elhamid (2013), the effects of using 0.4%, 0.6%, 0.8% and 1.0% carboxymethyl cellulose (CMC) on the physicochemical, rheological and sensory properties of low‐fat Domiati cheese during ripening were examined. According to the results obtained, it was reported that as the CMC ratio increased, moisture content increased, but protein, salt and fat values decreased significantly.…”

A survey of the chemical, biochemical, microbiological and sensorial quality of Aho cheese, a traditional cheese from Eastern Black Sea Region, Turkey

“…), and is known as an important source of protein, calcium and phosphorus in human nutrition. As a result of the amount and type of fat cheese contains, it has been linked to colon cancer, coronary artery disease and health related problems (Abd Elhamid ). Due to low level of fat found in Aho cheese (6–9%), its popularity has increased recently among people having high cholesterol or other similar health problem.…”