What is the effect of films containing gum on white cheese?
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Films containing various gums have shown significant effects on white cheese. Incorporating Persian and almond gums in low-fat Iranian White cheese increased moisture-to-protein ratio, reduced hardness parameters, and improved textural properties. Films with gellan gum, citric pectin, and an antimicrobial supernatant inhibited bacterial growth in cheese, altering physical-mechanical properties. Guar gum and gum arabic in cheese-making milk affected chemical and rheological properties, with specific concentrations providing the desired texture. Edible films with acacia gum and lactic acid improved ricotta cheese quality and shelf life, showing similarity in microbiological efficiency to control samples. Additionally, incorporating gum tragacanth, xanthan gum, basil seed, and linseed mucilages in Iranian white cheese influenced rheological and textural properties, with specific combinations recommended for optimal results.
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| Papers (5) | Insight |
|---|---|
| The films containing gellan gum inhibited bacterial growth in Mexican cheese medium, showing potential as a food packaging material with improved physical-mechanical properties. | |
2 Citations | The use of films containing acacia gum and lactic acid in ricotta cheese showed similarity in microbiological efficiency compared to control, potentially enhancing quality and shelf life. |
Open access 01 Jul 2020 | Films containing gum tragacanth and xanthan gum in white cheese increased elastic and viscous moduli. Basil seed mucilage enhanced hardness, cohesiveness, gumminess, and chewiness compared to the control. |
30 Citations | Incorporating guar gum and gum arabic in low-fat Iranian white cheese affects its texture and rheological properties, with specific concentrations optimizing for a softer texture. |
| Films containing Persian and almond gums as fat replacers in low-fat Iranian White cheese increased moisture, improved texture, promoted proteolysis, and mimicked full-fat cheese structure. |
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