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Use of xanthan gum in Cottage cheese dressing

Use of xanthan gum in Cottage cheese dressing

Journal of Dairy Science 73(Suppl. 1): 110

Cottage cheese dressing formulations containing 0, 0.1, 0.2 and 0.3% xanthan gum at pH 5.5, 6.0 and 6.5 were heated to 71.1, 76.7, 82.2 and 87.8 degrees C. Viscosity of dressings and adsorption of dressing into the curd were determined. Viscosity of the dressing increased as the concn. of xanthan gum increased. Viscosities were higher in dressings with pH 5.5. Viscosity of dressing was enhanced by increasing the processing temp.

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