The Use of Carrot Fiber and Some Gums in the Production of Block-Type Melting Cheese.

In this study, the effect of carrot fiber and certain gums on the physicochemical, textural, microbiological, and sensory properties of block-type melting cheese, which holds a significant place in our daily food consumption, was investigated. The study also aimed to determine the impact of carrot fiber and other gums on cheese properties, as well as on yield and meltability. Carrot fiber was used at levels of 2.5% and 5.0% by weight, while carrageenan and xanthan gum were each used at levels of 0.25% and 0.50%. The cheeses were analyzed on days 1, 15, and 30. At the end of the study, it was determined that the highest total dry matter, fat, and protein values were found in the control sample due to the addition of water when preparing the cheeses with fiber and gum. The highest dry matter, fat, salt, and protein ratios were 59.65%, 29.40%, 1.48%, and 24.48%, respectively, in the control sample. The lowest fat, salt, and protein ratios were 25.00%, 1.31%, and 22.07%, respectively, in the 5.0% carrot fiber sample. The lowest dry matter value was found in the 0.5% xanthan sample, namely 53.62%. The highest L* value was measured in the control sample at 86.89, while the lowest was measured in the 5.0% carrot fiber sample at 81.86. The lowest a* and b* values were 2.82 and 29.42, respectively, in the control sample, while the highest values were 6.20 and 37.37, respectively, in the 5.0% carrot fiber sample. It was observed that the use of carrot fiber imparted an orangish color to the cheese. It was observed that the pH values of the samples were similar. According to the sensory evaluation results, the most liked sample was the control sample with 8.5 points, followed by the 0.25% xanthan sample with 8.0 points. The 5.0% carrot fiber sample received the lowest sensory appreciation with 6.1 points. It was understood that the use of carrot fiber gave the cheese an orangish color. Although the meltability varied according to the amount of gum and fiber used, it was measured at 6.92 cm in the 0.25% carrageenan sample on the first day and at 6.79 cm in the control sample on the last day of storage. It was observed that the use of fiber decreased the total bacterial count, while the use of gum increased it.