Physical, Textural and Sensory Properties of Spreadable Processed Whey Cheese as Affected by Addition of Polysaccharides

Different polysaccharides, namely xanthan gum, guar gum, locust bean gum (LBG), and κ-carrageenan, were used as stabilizers, individually or in mixtures (50:50), to prepare spreadable processed whey cheese (PWC) samples of constant chemical composition and pH. The impact of polysaccharides on the physical, textural, and sensory characteristics of PWC samples was examined, revealing significant differences ( p < 0.05) in all assessed properties among the samples. PWC samples had an off-white color with a slight yellowish hue. All samples were stable emulsion gels, with free oil formation values ranging between 4% and 12%. Textural properties, as determined by texture profile analysis, were highly correlated with physical and sensory attributes. The PWC samples made with xanthan gum, guar gum, LBG, xanthan gum + guar gum, and κ-carrageenan + xanthan gum were less hard, while they were rated by panelists as having increased fattiness, stickiness, as well as texture and overall acceptability. The sample that contained xanthan gum was the softest and the most cohesive, adhesive, springy, stringy, and gummy compared to the other PWC samples. In contrast, brittleness and increased hardness were exhibited by the samples prepared with κ-carrageenan, κ-carrageenan + guar gum, κ-carrageenan + LBG, and xanthan gum + LBG, which were judged unsuitable for spreading by the panelists. In conclusion, the development of such cheeses aims not only at the production of flavorsome and nutritious products, but also at sustainability, as it utilizes whey, which is a by-product of cheese making.