Investigation of the efficiency of zedo gum on geological and chemical properties of cheddar cheese

The high volume of demand from food and food enthusiasts for valuable foodsand their concerns about destruction and seizure in the environment hasencouraged providers and manufacturers to use biodegradable food coatings topackage their products. The geological and chemical properties of cheddar cheeseat the time of ripening were investigated. The treatments were: C, control, cheddarcheese coated with commercial coating of ۰.۵% gum and XG, cheddar cheesecoated with polyvinyl acetate. Subjects were examined and examined at ۸۴ daysat room temperature. And once every ۲۸ days on cheese cases, tests to measureand measure the amount of salt, weight loss, protein, moisture, color index,rheological properties including storage modulus (G ') and drop modulus (G' ')and characteristics There was a sensation. In this study, we found that the peak ofweight loss, protein and salt percentage in the XG sample and the highestpercentage of moisture in the control sample. (۰۱/۰> P). XG samples included thehighest parameters of L * (P <۰.۰۴) and a * (P <۰.۰۱). The results of rheologicaltests show that the reserve modulus (G ') and the drop modulus (G' ') at eachfrequency in the XG sample were higher than the C sample (P <۰.۰۱). XG cheesehad a higher score in terms of properties and flavor capabilities than the controlledcheese (P <۰.۰۱). The general result of the research is that zedo gum coating canbe used as an alternative food coating instead of non-oral polyvinyl acetatecoating with the aim of improving the qualitative and quantitative properties ofcheddar cheese.