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Influence of Hydrocolloid Gums on Textural, Functional and Sensory Properties of Low Fat Cheddar Cheese from Buffalo Milk

Influence of Hydrocolloid Gums on Textural, Functional and Sensory Properties of Low Fat Cheddar Cheese from Buffalo Milk

Mian Shamas Murtaza1, Aysha Sameen1, Nuzhat Huma1 and Fatma Hussain2

1National Institute of Food Science and Technology, University of Agriculture, Faisalabad-38040, Pakistan

2Department of Biochemistry, University of Agriculture, Faisalabad-38040, Pakistan

Corresponding author:



Reduced fat cheeses are desired based on composition but fell in acceptability and functionality as the fat contributes the desirable flavour and texture. The addition of gums in low fat cheese softens the structure by the interference of the casein-casein interaction and cellulose particles that function similar to fat globules. The present study was aimed to assess the impact of hydrocolloid gums on functional, textural and sensory attributes of low fat Cheddar cheese. Buffalo milk was standardized at 2% and 4% fat levels to manufacture Cheddar cheese. Cheese samples were manufactured by adding xanthan gum and guar gums individually @ 1.5, 3.0 and 4.5% in low fat cheese (2% fat) besides the negative (2% fat) and positive (4% fat) control samples. The cheese samples were ripened at 6-8oC for 30 days and analyzed for physico-chemical composition, functional, textural and sensory quality. The results showed that reduction in fat significantly (p < 0.05) increased the moisture and protein content. The addition of gums further augmented the moisture level owing to owing to their water retention properties. The melt-ability, flow-ability and yield of cheese decreased significantly (p < 0.05) on reducing the fat level, as anticipated. However, the addition of gums gradually improved these aspects with higher values for cheese containing guar gum as compared to xanthan gum. The full fat cheese showed the minimum (1270g) while the negative control had the maximum (1604.64 g) hardness. The hardness decreased gradually on increasing the concentration of gums and the samples having guar gum were less hard. On sensory evaluation, the maximum scores were awarded to full fat cheese, while the negative control attained the minimum liking. Addition of gums improved the sensory acceptability of cheese. The sample containing 0.45% guar gum was awarded the scores comparable to the full fat cheese for most of the traits. Hence, it was concluded that hydrocolloids particularly guar gum can effectively be used up to 0.45% to improve the functionality and acceptability of low fat Cheddar cheese.


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Pakistan Journal of Zoology


Vol. 53, Iss. 4, Pages 1201-1601


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