As a result, it was determined that reducing the salt used in the brine by up to 8% did not cause any defect since stabilizers were preventing water passage into the cheese by holding water. At the end of storage, it was observed that the inherent adhesiveness of the samples decreased by more than half and the use of gelatin resulted in an increase in the gumminess of the cheeses. Regarding the textural properties, the hardness value of all samples containing gelatin showed a continuous increasing trend, while the springiness values increased only in the samples with xanthan gum and guar gum. At the same time, the highest values were generally determined in the control samples, and although not to a very great extent, gelatinous examples were found to contain a lower number of lactic acid bacteria than others. The microbiological data displayed that there was an inverse relationship between the number of bacteria and the amount of gum used, although it was not precisely linear. During the storage period of cheese, the top-rated samples in terms of sensory properties were cheeses with gelatin and carrageenan gum. The physicochemical, textural, microbiological, and sensory properties of the cheeses were determined on the 1st, 15th, and 30th days of storage. Also, microbiological properties including lactic acid bacteria (LAB) and mesophilic aerobic bacteria were investigated. For this purpose, various white cheeses were manufactured with brines (the salt ratio was 8% and 12%) that contained different types and concentrations of gums white cheese textural and sensory properties were studied during storage (at 4 ☌). The aim of the present study was to determine the effect of four different thickening agents (guar gum, carrageenan, xanthan gum, and gelatin) on the textural and sensory properties of white cheese. Hardness and viscosity had the highest correlation coefficients. The elastic equilibrium modulus and the viscosity of the element with the highest relaxation time decreased during the ripening period.The rheological parameters were correlated to the formation of water-soluble and TCA-soluble nitrogen and to the concentration of αs1-casein by linear regression equations. Viscoelastic parameters (elastic moduli and relaxation times) were obtained using non-linear regression analysis. Hardness decreased, and adhesiveness increased however, cohesiveness did not change significantly.An exponential decay equation with two Maxwellian elements and one elastic element in parallel was fitted to characterize stress relaxation curves. Some rheological parameters obtained from uniaxial compression tests changed during ripening. Degradation of αs1- casein was rapid compared with that of β-casein. Casein breakdown was measured by electrophoresis. Changes in the rheological behavior and viscoelastic properties were analyzed during ripening of a semi-hard cheese (Tybo Argentino) packaged in a plastic film.
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