Texture of Low-Fat Iranian White Cheese as Influenced by Gum Tragacanth as a Fat Replacer

Whiteness (L-value) of cheese samples during ripening. Full-fat control cheese (–♦–); control low-fat cheese without gum tragacanth (–■–); low-fat cheese with 0.25g of gum/kg of milk (–▴–); low-fat cheese with 0.5g of gum/kg of milk (–▵–); low-fat cheese with 0.75g of gum/kg of milk (–*–); low-fat cheese with 1g of gum/kg of milk (–□–).

Fracture stress of Iranian White cheeses during ripening. Full-fat control cheese (–♦–); control low-fat cheese without gum tragacanth (–■–); low-fat cheese with 0.25g of gum/kg of milk (–▴–); low-fat cheese with 0.5g of gum/kg of milk (–▵–); low-fat cheese with 0.75g of gum/kg of milk (–*–); low-fat cheese with 1g of gum/kg of milk (–□–).

Elasticity moduli of Iranian White cheeses during ripening. Full-fat control cheese (–♦–); control low-fat cheese without gum tragacanth (–■–); low-fat cheese with 0.25g of gum/kg of milk (–▴–); low-fat cheese with 0.5g of gum/kg of milk (–▵–); low-fat cheese with 0.75g of gum/kg of milk (–*–); low-fat cheese with 1g of gum/kg of milk (–□–).

Storage moduli of Iranian White cheeses during ripening. Full-fat control cheese (–♦–); control low-fat cheese without gum tragacanth (–■–); low-fat cheese with 0.25g of gum/kg of milk (–▴–); low-fat cheese with 0.5g of gum/kg of milk (–▵–); low-fat cheese with 0.75g of gum/kg of milk (–*–); low-fat cheese with 1g of gum/kg of milk (–□–).

Complex moduli (G*) of Iranian White cheeses during ripening. Full-fat control cheese (–♦–); control low-fat cheese without gum tragacanth (–■–); low-fat cheese with 0.25g of gum/kg of milk (–▴–); low-fat cheese with 0.5g of gum/kg of milk (–▵–); low-fat cheese with 0.75g of gum/kg of milk (–*–); low-fat cheese with 1g of gum/kg of milk (–□–).

Microstructure of full-fat cheese (FFC) during ripening at d 4, (A), 21 (B), 35 (C), and 49 (D).

Microstructure of control low-fat cheese (CLFC) during ripening at d 4, (A), 21 (B), 35 (C), and 49 (D).

Microstructure of low-fat cheese with 0.25g of gum/kg of milk (0.25 LFC) during ripening at d 4 (A), 21 (B), 35 (C), and 49 (D).

Microstructure of low-fat cheese with 0.5g of gum/kg of milk (0.5 LFC) during ripening (at d 4, (A), 21 (B), 35 (C), and 49 (D)).

Microstructure of low-fat cheese with 0.75g of gum/kg of milk (0.75 LFC) during ripening at d 4 (A), 21 (B), 35 (C), and 49 (D).

Microstructure of low-fat cheese with 1g of gum/kg of milk (1 LFC) during ripening at d 4 (A), 21 (B), 35 (C), and 49 (D).

Microstructure of cheese samples at d 4: full-fat control cheese (FFC; A), control low-fat cheese without gum tragacanth (CLFC; B), low-fat cheese with 0.25g of gum/kg of milk (0.25 LFC; C), low-fat cheese with 0.5g of gum/kg of milk (0.5 LFC; D), low-fat cheese with 0.75g of gum/kg of milk (0.75 LFC; E), low-fat cheese with 1g of gum/kg of milk (1 LFC; F).

Microstructure of cheese samples at d 21: full-fat control cheese (FFC; A), control low-fat cheese without gum tragacanth (CLFC; B), low-fat cheese with 0.25g of gum/kg of milk (0.25 LFC; C), low-fat cheese with 0.5g of gum/kg of milk (0.5 LFC; D), low-fat cheese with 0.75g of gum/kg of milk (0.75 LFC; E), low-fat cheese with 1g of gum/kg of milk (1 LFC; F).

Microstructure of cheese samples at d 35: full-fat control cheese (FFC; A), control low-fat cheese without gum tragacanth (CLFC; B), low-fat cheese with 0.25g of gum/kg of milk (0.25 LFC; C), low-fat cheese with 0.5g of gum/kg of milk (0.5 LFC; D), low-fat cheese with 0.75g of gum/kg of milk (0.75 LFC; E), low-fat cheese with 1g of gum/kg of milk (1 LFC; F).

Microstructure of cheese samples at d 49: full-fat control cheese (FFC; A), control low-fat cheese without gum tragacanth (CLFC; B), low-fat cheese with 0.25g of gum/kg of milk (0.25 LFC; C), low-fat cheese with 0.5g of gum/kg of milk (0.5 LFC; D), low-fat cheese with 0.75g of gum/kg of milk (0.75 LFC; E), low-fat cheese with 1g of gum/kg of milk (1 LFC; F).