Effects of Fat Reduction and Curd Dipping Temperature on Viscoelasticity, Texture and Appearance of Gaziantep Cheese
The effects of varying fat content (from 13.5 to 50.4% w/w) and curd dipping temperatures (75, 85 and 95°C) on changes in viscoelastic properties, texture and appearance of Gaziantep cheese were examined. Viscoelastic properties of cheeses were studied using creep and recovery tests. Creep measurements showed that fat reduction from 50.4% (w/w) to 13.5% (w/w) decreased viscoelasticity while dipping into hot whey increased that of low-fat cheeses. Textural characteristics (hardness, gumminess, cohesiveness, springiness) were determined by texture profile analysis (TPA). Hardness, gumminess, cohesiveness and springiness values increased with decreasing fat content (P < 0.05). The application of curd dipping also increased hardness, gumminess, cohesiveness and springiness. Textural parameters were correlated with each others, except cohesiveness. Fat in dry matter correlated only with hardness and springiness, however curd dipping process correlated with all TPA parameters considered in this study. Colour of the cheese samples was affected by fat content as L value and b value decreased with decreasing fat content (P < 0.05). The decrease in curd dipping temperature increased the L value (P < 0.05) and decreased the b value.