Effect of Alyssum homolocarpum gum as fat replacer on chemical and sensory properties of ultra-filtrated Iranian white cheese

Due to the harmful effects of fat intake on human health, Increasing consumption of low-fat dairy products and the necessary role of fat in cheese sensory characteristics, Alyssum homolocarpum seed gum as a substitute for fat in ultra-filtrated Iranian white cheese was studied. The effect of different concentrations of Alyssum homolocarpum seed gum on the chemical and sensory characteristics of ultra-filtrated Iranian white cheese was examined. Samples of low fat ultra-filtrated Iranian white cheese with different concentrations of added gum were prepared; their chemical and sensory properties were compared with non-gum-added controls. After evaluations, 0.3% concentration of gum added to low-fat sample found to be most acceptable. SPSS 20 was used for statistical analyses and Excel 2010 for charts

کلیدواژه ها:

Alyssum homolocarpum ، Iranian white cheese ، fat replacer ، dairy products ، gum