Investigation on aroma release of model low fat Iranian white brined cheese containing K-carrgeenan and WPC

Textural properties and microstructure of low fat Iranian white brined cheese were affected by polysaccharide and protein addition. Retention of aromatic compounds in cheese texture increased when K-carrageenan was added to low fat cheese due to formation of gel network as a result ofwater binding capacity of the polysaccharide. When WPC was added to low fat cheese, retention of aromatic compounds increased due to the presence of B-lactoglobulin

کلیدواژه ها:

aroma release ، brined cheese ، k-carrageenan ، texture