The effects of using stabilizers in cheese brine on some quality features of soft white cheeses

In this research, it was aimed to resolve cheese softening during storage by using three different stabilizers such as sodium caseinate, carrageenan and guar gum in Soft cheese brine. Cheeses were stored for 60 days and physicochemical, proteolytic, color, texture, micro structure, aroma and sensory properties of cheeses were evaluated at this time. As a result of the research, they were determined that using stabilizers in brine caused increase in dry matter and protein content, decrease in salt content, and decrease in ripening index by retarding proteolysis. Stabilizers had no effect on the color parameters and all color parameters were influenced by storage time. Cheese softening was retarded, while hardness and viscosity index increased, and springiness and adhesiveness decreased by using stabilizers. It was determined that sodium caseinate was the stabilizer which improved cheese texture mostly. Most different image in terms of micro structure was obtained in cheese with guar gum and smaller pores and clusters and denser casein micelles were assigned. A total of 23 aromatic compounds were identified including 4 aldehydes, 5 alcohols, 4 esters, 1 ether, 5 hydrocarbons, 2 ketones and 2 organic acids in cheeses. In terms of sensory properties, it was observed that cheeses with guar gum and sodium caseinate were the most liked cheeses.