In the manufacture of soft cheese, about 0.5% locust bean gum speeds up coagulation, increases the yield of curd solids by as much as 10%, and makes separation and removal of the curd easier. The resulting curd has an excellent soft and compact texture, and the separated whey is limpid. The finished cheese has an excellent, smooth, resilient body and texture. It is also more homogeneous, and exudation of water from fresh cheese is reduced. These improved properties are believed to be due to the buffer function of the acidified locust bean gum solution, which acts as a protective colloid and maintains a constant pH in the finished cheese. Cheese spreads and melted cheese products can be prepared from very soft cheese having high water content. The incorporation of locust bean gum ties up the water and results in a firm, spreadable texture and a highly homogeneous product of fine quality. It is even possible to add water to the cheese products if desired. The gum, usually used in a concentration of about 0
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