Document Type : Original research


1 Agricultural Engineering Research Department, West Azarbaijan Agricultural and Natural Resources Research and Education Center, Agricultural Research, Education and Extension Organization (AREEO), Urmia, Iran

2 Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, Agricultural Research, Education and Extension Organization (AREEO), Mashhad, Iran

3 Agricultural Engineering Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran


In this study the rheological and textural properties of Iranian white cheese produced by ultrafiltration technique containing gum tragacanth and xanthan each in the range of 0-0.1%, and basil seed and linseed mucilage each in the range of 0-0.2% were evaluated. According to the results obtained, values of Elastic (G/) and viscous (G//) moduli increased with increasing frequency sweep in all the cheese samples. G/ was always greater than G//. The values of G/ and G// in the sample containing 0.05% of gum tragacanth, 0.05% of  xanthan gum and 0.1% of basil seed mucilage and the sample containing 0.05% of xanthan gum, 0.1% basil seed and 0.1% linseed mucilage were maximum. Also, in samples containing 0.1% of xanthan gum and 0.2% of linseed mucilage and containing 0.1% of gum tragacanth were minimum. With increasing basil seeds mucilage in the samples, hardness, cohesiveness, gumminess and chewiness increased in comparison with the control sample (p < 0.01). According to the results obtained, for preparation of white cheese produced by ultrafiltration technique, application of 0.05% of gum tragacanth, 0.05 % of xanthan gum and 0.1 % of linseed mucilage, is recommended.


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