Effect of Xanthan Gum and Carboxymethyl Cellulose on Physical Properties of Cream Cheese

Sara Salari^1*, Mossalreza Zanganeh¹, Abollfazl Fadavi² and Zeid Ahmadi²

¹Department of Food Science, Islamic Azad University, Azad Shahr, Iran

²Department of Food Science and Technology, Islamic Azad University, Iran

^*Corresponding Author: Sara Salari, Department of Food Science, Islamic Azad University, Azad Shahr, Iran, Tel: + 989378212956 Email: