Influence of Some Hydrocolloids on Textural Properties of UF Cheese

In this study the rheological and textural properties of Iranian white cheese produced by ultrafiltration technique containing gum tragacanth and xanthan gum each in the range of 0-0.1%, and basil seed and linseed mucilages each in the range of 0-0.2% were evaluated. According to the results obtained, values of Elastic (G/) and viscous (G//) moduli increased with increasing frequency sweep in all the cheese samples. G/ was always greater than G//. The values of G/ and G// in the samples containing 0.05% of gum tragacanth, 0.05% of xanthan gum and 0.1% of basil seed mucilage and containing 0.05% of xanthan gum, 0.1% basil seed and 0.1% linseed mucilage were maximum and in samples containing 0.1% of xanthan gum and 0.2% of linseed mucilage and containing 0.1% of gum tragacanth were minimum. By increasing basil seeds mucilage in the samples, hardness, cohesiveness, gumminess and chewiness increased in comparison with the control sample (p 0.01). According to the results obtained, for preparation of white cheese produced by ultrafiltration technique, using 0.05 % of gum tragacanth, 0.05 % of xanthan gum and 0.1 % of linseed mucilage, is recommended.