اثر صمغ زانتان بر ویژگی‌های بافتی و رئولوژیک پنیر سفید ایرانی کم چرب

In this research, the effect of xanthan gum in three concentrations of 0.02, 0.05 and 0.07 g/kg of skim milk, containing 0.4% fat in production of Iranian white cheese was investigated. Two control cheeses was prepared, that one of them was full-fat control cheese without gum which was made of milk containing 3.2% fat and full milk.

The other one was reduced fat control cheese that made of skim milk containing of 0.4% fat without adding any gum. The results of chemical, textural and rheological experiments showed the improvement of cheese's texture by increasing of xanthan gum. In this research, the full fat control one had the least quantity of rheological, textural features, and G^* that showing the softness and desirability of texture. The treated cheese with xanthan gum of 0.07g showed the maximum similarity to full fat control cheese which by increasing of xanthan concentration, the textural and rheological features reduced. The reduced fat control cheese had the highest quantity of and G^* which showing the hardness and undesirability of texture. This study shows the desirability of xanthan gum as fat replacer in order to lowering the energy- producing extent of cheese as well as an improving factor of texture.