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Ultrafiltered (UF) white cheese is one of the most consumed types of cheese and characterized by mild flavour and semi-hard texture. The aim of this research was to investigate the effect of salt concentration on the texture profile and mineral contents of this type of cheese. The cheese samples were produced salt free and using 1 %, 2.5 % and 4 % (by mass) of salt (NaCl) and ripened at 9±1 °C for 90 days. The chemical properties and texture profiles of the cheeses were analysed during 90 days of ripening. The mineral content of the cheeses was also determined at the first day of ripening. The results showed that the chemical properties, texture profile and mineral contents of the cheeses were significantly (p

The texture, colour and sensory properties of non-fat yoghurts prepared with different tara gum concentrations (0.25, 0.50 and 1.0 gL-1) and different tara gum (TG) with buttermilk powder (BP) combinations (0.25+10, 0.50+10 and 1.0+10 gL-1) were investigated during storage. While addition of 0.25 and 0.50 gL-1 of tara gum caused an increase in firmness, consistency, cohesiveness, viscosity index of yoghurt samples, use of 1 gL-1 of tara gum and combinations of tara gum with buttermilk powder led to a decrease in these properties. During the storage period, increasing the concentration of tara gum resulted in significant decrease in L* and a* values, significant increase in b* value in yoghurt. Sensory properties of non-fat yoghurts supplemented with 0.25 and 0.50 gL-1 did not significantly differ from those of control yoghurts. In contrast, use of 1 gL-1 of tara gum and combinations of tara gum and buttermilk powder caused a significant decrease of sensory properties of non-fat yoghurt.