The physicochemical, texture hardness and sensorial properties of ultrafiltrated low-fat cheese containinggalactomannan and novagel gum

Abstract

Background. Today's demand for low-fat dairy products, especially cheeses with favorable qualitative properties such as high-fat cheese, has increased. The main goals of this research are to optimize the textural hardness properties of ultrafiltrated, low-fat cheese (7-9%), to investigate the possibility of its production with various concentrations of galactomannan and novagel (0.1-0.5%), and to assess the physicochemical, textural hardness and sensorial properties of the produced low-fat cheese in comparison with full-fat cheese. Methods. The textural hardness of the cheeses was tested by a texture analyzer (Stable micro system TA.XT plus Texture, London, UK) equipped with a load cell of 5 kg. The pH values were measured using the pH meter and acidity of the cheese samples according to AOAC standard no. 15004 (AOAC, 1995b). The moisture content and dry matter were measured according to AOAC standard number 920.124 (AOAC, 1995a) as well. The total protein was measured according to AOAC standard no. 991.20 (AOAC, 2005). The amounts of salt and ash were measured according to AOAC (1995a) standard no. 945.46 (AOAC, 1995b), respectively. Results. The results show that the textural hardness properties and sensorial properties of the cheese treatment containing 9% fat, 0.5% galactomannan, and 0.3% novagel are very similar to selected control samples. Meanwhile, optimization of the textural properties of low-fat cheeses via the response-surface method shows that the treatment containing 9% fat, 0.32% novagel and 0.5% galactomannan fulfills the desirable properties of a full-fat cheese up to 100% desirability. Conclusion.The results of this research also show that by using galactomannan and novagel in the formulation of low-fat cheese, it can be produced with favorable texture textural hardness and sensorial properties close to full-fat cheese.

Preparation and characterization of PLA‐lemon essential oil nanofibrous membranes for the preservation of Mongolian cheese

“…As could be seen, from day 0 to day 2, the hardness of Mongolian cheese increased in both groups, which was related to the high water loss. The interaction between proteins increased, and the protein shrank, the internal water was discharged, the surface became dry, resulting in an increase of the hardness (Sharafi et al, 2020). As ripening progressed, hardness decreased and all cheeses softened at the end of ripening.…”

Evaluation of the Effect of the Activity of Gum Arabic Aqueous Solution and Ozonated Water on the Chemical and Organoleptic Properties of Locally Produced Soft Cheese in Baghdad City

“…The ash contents in the control samples increased significantly (P<0.05) from (1.22±0.005 and 1.69±0.02) to (1.81±0.03 and 2.38±0.06) after subjecting to sanitating solution. Sharafi et al [23] indicated that the direct effects of galactomannan and novagel gum can increased the ash content in the lowfat cheese. These results were disagreed with Murtaza et al [24] who reported that there was no effect in the ash contents after addition of Gum to the low-fat cheddar cheese.…”