The impact of Chios mastic gum on textural, rheological and melting properties of spread-type processed cheese during storage

Abstract The scope of the study was the evaluation of Chios mastic gum (CMG) addition (0.05, 0.10, 0.15, 0.20, 0.25, 0.30, 0.35, 0.40, 0.45 and 0.50%, w/w) on the rheological, textural and meltability properties of spread-type processed cheese (PC; with 40%, w/w, dry matter and 50%, w/w, fat in dry matter) during a 60-day storage period (at 6 ± 2 °C). The hardness of the evaluated PC samples was affected by the amount of CMG applied and by the storage period. Hence, from a concentration 0.05% (w/w) of CMG up to 0.20% (w/w) the hardness of the samples decreased, followed by an increase (up to 0.40%, w/w) and a rapid decrease in hardness was again recorded. With the prolonging of the storage period the hardness of all samples increased. Furthermore, the results obtained by the rheological analysis and meltability were analogous to those of hardness analysis.