Structural stabilisation of the texture network in spreadable cream cheese
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.79, sa.2, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 79 Sayı: 2
- Basım Tarihi: 2026
- Doi Numarası: 10.1111/1471-0307.70122
- Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, ABI/INFORM, BIOSIS, CAB Abstracts, Food Science & Technology Abstracts, INSPEC, Academic Search Ultimate (EBSCO), Natural Science Collection (ProQuest), Biomedical Reference Collection: Corporate Edition (EBSCO)
- Bursa Uludağ Üniversitesi Adresli: Evet
Özet
Background/Rationale Stabiliser are widely used in spreadable cream cheese to improve texture, stability and sensory quality. However, differences in stabiliser composition may alter the interactions among milk proteins, fat and serum phase components, resulting in significant changes in product structure and consumer perception.Aim(s) This study aimed to evaluate the effect of different stabiliser mixes on the compositional, textural and sensory properties of spreadable cream cheese.Methods Cream cheese samples were produced using different stabiliser mixtures and analysed for general composition, instrumental texture and sensory properties. In addition, principal component analysis and hierarchical cluster analysis were used to assess the relationships among formulation, composition and quality characteristics.Major Findings The results showed that stabiliser composition significantly affected the structure and quality of spreadable cream cheese. The C2 sample (Carrageenan, Cellulose gum, Xanthan Gum (0.30%)) had lower fat, carbohydrate and dry matter contents than the other samples, indicating that formulation differences influenced the overall matrix composition. Textural analysis showed that the C3 sample (Carrageenan, Cellulose gum, Xanthan Gum (0.40%)) had the lowest firmness, work of shear, stickiness and work of adhesion values, suggesting that this stabiliser system produced a weaker and softer gel network. All samples showed viscoelastic solid behaviour typical of gel-structured dairy products. Multivariate analysis confirmed that formulation and composition strongly influenced physicochemical and textural properties, while sensory results indicated that samples perceived as sweeter by panellists tended to have a softer texture.Scientific/Industrial Implications The findings demonstrate that the stabiliser composition can be adjusted to improve the quality of spreadable cream cheese. These results provide a practical guide for formulation optimisation in the dairy industry, highlight the potential for developing innovative cheese products through protein-stabiliser-sensory interactions and support new research into the development of probiotic and functional cream cheeses targeting health-conscious consumers.