The Effect of Tragacanth Gum in Physicochemical and Textural Properties of Lighvan Cheese during Ripening

In this research, the effect of tragacanth gum (Astragalus gummifer) at five different concentrations of 0.25, 0.5, 0.75 and 1 gram of gum per 1 kg of consumed milk on physicochemical (moisture, ash, pH, salt, fat and protein), colorimetric measurement and textural properties of Lighvan cheese during 90 days of ripening (0, 15, 30, 45, 60 and 90 days) was evaluated. The results showed that gum addition, decreased the fat content of Lighvan samples in comparison of control one. Gum increased the moisture and protein of samples in comparison with control. Fat, ash, salt and protein of Lighvan cheese increased during ripening. Textural properties (hardness, cohesiveness, gumminess, chewiness and springiness) significantly (P0.05) increased with addition of 0.25 gram of gum in one kilogram of primary milk before cheese-making; however, these parameters decreased at higher gum concentrations. All textural parameters of cheese decreased during 90 days of ripening. Colorimetric observation revealed that L* and b* parameters decreased and increased during ripening, respectively. Finally, based on textural properties of Lighvan cheese, X0.25 sample was selected as the best formula in five produced cheeses.