Abstract The scope of the study was the evaluation of Chios mastic gum (CMG) addition (0.05, 0.10, 0.15, 0.20, 0.25, 0.30, 0.35, 0.40, 0.45 and 0.50%, w/w) on the rheological, textural and meltability properties of spread-type processed cheese (PC; with 40%, w/w, dry matter and 50%, w/w, fat in dry matter) during a 60-day storage period (at 6 ± 2 °C). The hardness of the evaluated PC samples was affected by the amount of CMG applied and by the storage period. Hence, from a concentration 0.05% (w/w) of CMG up to 0.20% (w/w) the hardness of the samples decreased, followed by an increase (up to 0.40%, w/w) and a rapid decrease in hardness was again recorded. With the prolonging of the storage period the hardness of all samples increased. Furthermore, the results obtained by the rheological analysis and meltability were analogous to those of hardness analysis.

中文翻译：

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Chios 乳香胶对涂抹型加工奶酪在储存过程中的质地、流变学和融化特性的影响

摘要 本研究的范围是评估 Chios 乳香 (CMG) 添加量（0.05、0.10、0.15、0.20、0.25、0.30、0.35、0.40、0.45 和 0.50%，w/w）对流变学、质地和可熔性的影响涂抹型加工奶酪（PC；干物质占 40%，w/w，干物质占 50%，w/w，脂肪）在 60 天储存期内（6 ± 2 °C）的特性。所评估的 PC 样品的硬度受 CMG 用量和储存时间的影响。因此，从 0.05% (w/w) 的 CMG 浓度到 0.20% (w/w)，样品的硬度降低，随后增加（最高 0.40%，w/w）并迅速降低硬度又被录了。随着储存期的延长，所有样品的硬度均增加。此外，