An Evaluation of the Impact of Curdlan and Buttermilk Addition on the Functional Properties and Sensory Quality of Processed Cheese Analogs

The present study was undertaken to investigate the impact of curdlan and buttermilk addition on the physicochemical and sensory attributes of processed cheeses (PCs), thereby elucidating their potential utility in culinary applications. Comprehensive analyses were conducted to assess the chemical composition, textural and rheological properties, microstructural features, and sensory characteristics of PCs. The findings indicate that the addition of curdlan notably decreased both the hardness and stickiness of cheeses but also significantly reduced their meltability. Conversely, an increase in buttermilk content was correlated with enhanced hardness of the cheese matrix. In addition, buttermilk provided a creamier taste, thereby increasing the product's appeal for consumers. The colorimetric analysis revealed that buttermilk-induced cheese darkening via the Maillard reaction, whereas curdlan addition resulted in a modest increase in yellowness. Buttermilk-containing cheeses received high scores for smoothness and flavor in sensory evaluations. A marked decrease in the functional properties of PCs, such as meltability, was observed when buttermilk addition exceeded 2.5%. Overall, the results of this study suggest that the controlled addition of curdlan and buttermilk positively affects the texture, color, and flavor of PCs, and it provides valuable information for the cheese industry.