“…In the effort of producing cheese of better choice in terms of health and texture, hydrocolloids turn up to be the preferred ingredients in preserving the natural cheese quality. Hydrocolloid could act as a texturizer (Hanáková et al, 2013; Li, Liu, et al, 2019; Zulkurnain et al, 2008), fat replacer (Dai et al, 2018; McMahon et al, 1996; Oberg et al, 2015; Sattar et al, 2018), stabilizer (Jana et al, 2010; Kůrová et al, 2022), emulsifier (Černíková et al, 2010), and casein replacer (Kiziloz et al, 2009) in cheese, imitation cheese and processed cheese. Examples of hydrocolloids used in cheese manufacturing are carrageenan, konjac glucomannan, cellulose, locust bean gum, arabic gum, guar gum, and xanthan gum.…”