Hydrocolloids induced changes of processed cheese product matrix from milk protein concentrate 80 (<scp>MPC80</scp>)

Background Processed cheese products (PCP) require precise textural and rheological properties for consumer acceptability. Hydrocolloids such as κ‐carrageenan (KC), guar gum (GG) and xanthan gum (XG) are commonly used to modify these attributes. Context The influence of KC, GG and XG at varying concentrations (0.1, 0.2 and 0.3%) on the physicochemical, functional, textural and rheological properties of PCP formulated with milk protein concentrate 80 (MPC80) was investigated. Aim This study aimed to evaluate the effect of different hydrocolloids on oiling off, meltability, textural characteristics and rheological behaviour of PCP, with the goal of identifying the optimal hydrocolloid type and concentration for improving product quality. Methods The physicochemical properties, functional properties including oiling off and meltability, were assessed. Texture analysis measured hardness variations based on hydrocolloid concentration. Rheological properties, including storage modulus (G′) and loss modulus (G″), were analysed through frequency and temperature sweep tests to determine structural behaviour. Major Findings PCP samples with XG and GG showed no oiling off, whereas the PCP with XG showed better meltability and flowability. Textural analysis indicated that hardness escalated as the addition level of hydrocolloids increased. PCP containing XG at 0.3% level showed desirable hardness compared with control processed cheese. Rheological measurements showed that both the storage and loss modulus increased with angular frequency, indicating a more compact structure. The temperature sweep analysis of all PCP samples demonstrated behaviour characteristic of melting. Conclusion This study proposes that incorporating XG at a level of 0.3% during the production of PCP using MPC80 and butter could yield a processed cheese‐like product with improved textural matrix, functional and rheological attributes.