Influence of carboxymethylcellulose on the physicochemical,rheological and sensory attributes of a low‐fat Domiati cheese

The physicochemical, rheological and sensory attributes of a low‐fat Domiati cheese produced using carboxymethylcellulose (CMC), a hydrocolloid, at 0.4, 0.6, 0.8 and 1% (w?w) were examined during the ripening period. Results indicated that, as the carboxymethylcellulose content of cheese milk increased, cheese yield and moisture of low‐fat Domiati cheese significantly increased but the protein, salt and fat values significantly decreased. Rheological parameters were significantly lower in cheeses made with CMC. With regard to the sensory properties of the cheeses, low‐fat Domiati cheese made with 1% (w?w) CMC recorded the highest scores for sensory attributes.