Effect of storage period on physical, chemical and sensory properties of spreadable process cheese formulation with using of Konjac and Xantan gums

In this research, the effect of storage period on specification of spreadable process cheese produced with using Konjac Glucomannan gum (KGM) and Xanthan gum (XG) was investigated. The optimized formulation spreadable process cheese in terms of sensory (firmness, flavor, spreadability, color, total acceptance), Texture Profile Analysis test (hardness, adhesiveness, cohesiveness and springiness) and pH value were investigated in 1, 45 and 90 days after production. The obtained results were analyzed with randomized complete design and Means were compared based of Duncan test. The textural evaluation results showed that during storage period, physical properties of cheese did significant changes and increased for TPA test (hardness, cohesiveness and springiness) and decreased about adhesiveness. The pH value of the final product declined during storage period. Between the sensory characteristics, firmness score and flavor slightly increased but color, spreadability and total acceptance scores slightly decreased. Of course, all of these changes in such a way that, all sensory scores were higher than the average scores and the final spreadable process cheese after 3 months storaged in refrigerator was very good to consume.