Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties

Cruz, Adriano G.; Faria, José de Assis Fonseca; Pollonio, Marise Aparecida Rodrigues; Bolini, Helena María André; Celeghini, Renata M.S.; Granato, Daniel; Shah, Nagendra P.

doi:10.1016/j.tifs.2011.02.003

Cited by 146 publications

(176 citation statements)

References 85 publications

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“…Thus, the sensory properties of unsalted/salt-reduced Cheddar include increased adhesiveness, cohesiveness, acidity, bitterness and unpleasant aftertaste and a concomitant decrease in firmness and saltiness (Schroeder et al 1988). Cheese salting, the roles of salt and the general strategies for salt reduction in cheese have been reviewed recently (Cruz et al 2011;Guinee and Fox 2004).…”

Section: Introductionmentioning

confidence: 99%

“…It is therefore not surprising that numerous previous investigations attempted to restore the quality of salt-reduced Cheddar; most commonly by replacing a portion of the added salt in cheese with other chemicals (Cruz et al 2011). However, this approach may not provide cheese manufacturers with a means to control the microbial growth and biochemistry during ripening and besides, conflicts with an increasing consumer preference for "natural foods".…”

Section: Introductionmentioning

confidence: 99%

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Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content

Møller

Rattray

Høier

et al. 2012

Dairy Sci. & Technol.

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Reduction of salt in ripened cheese presents an industry challenge due to its profound role in flavour and texture development. This study investigated the biochemical impact of varying the salt concentration in Cheddar cheese while maintaining the moisture content constant, with particular emphasis on proteolysis. Cheeses containing 0.9, 1.3, 1.8 and 2.4 % (w/w) salt and 37.7±0.2 % (w/w) moisture were manufactured by parallel adjustment of the curd grain size, cooking temperature and time, cheddaring, curd chip size and rate of salting and analysed over the course of 270 days ripening. Salt reduction affected chymosin and starter lactocepin activities to accelerate casein degradation and accumulate derived peptides at rates correlating positively or (mostly) inversely with salt concentration. The kinetics of α S1 -CN (f1-23) and N-terminal peptides produced thereof and of β-CN(f193-209) were studied in detail. Plasmin activity was affected by cooking treatment and (small) pH differences during ripening but appeared limited overall, due to low levels of pH. Starter lysis showed a strong positive dependency on the salt concentration, and resultant lower contents of free amino acids upon salt reduction were evident. In essence, salt reduction caused a marked decrease in the ratio of peptidase to proteinase activity. Remedies to counterbalance this ratio were discussed in order to avoid excessive accumulation of bitter peptides and promote the stage of maturity. Salt

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content

Møller

Rattray

Høier

et al. 2012

Dairy Sci. & Technol.

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“…It enables the transport of nutrients (Wyatt 1983) and contributes to the regulation of blood pressure, transfer of intracellular water, regulation of osmotic pressure, and transmission of nerve impulses (Cruz et al 2011). The recommended sodium daily intake is 2.4 g for healthy adults, which is equivalent to 6 g NaCl (Kaplan 2000).…”

Section: Introductionmentioning

confidence: 99%

“…Within the dairy industry, sodium chloride is traditionally used as a preservative and as a flavor enhancer. Sodium carries out important functions on cheese, mainly concerning bacterial growth, protein hydration, enzyme activity, and syneresis (Ayyash and Shah 2010;Guinee and Fox 2004;Cruz et al 2011). When the salt concentration in cheeses is reduced, proteolysis, water activity, acidity, and bitterness increase while firmness decreases and irregular fermentations occur (Ayyash and Shah 2010).…”

Section: Introductionmentioning

confidence: 99%

“…When the salt concentration in cheeses is reduced, proteolysis, water activity, acidity, and bitterness increase while firmness decreases and irregular fermentations occur (Ayyash and Shah 2010). Hence, food manufacturers are reluctant to reduce the levels of NaCl in their products because they are afraid of profit losses due to loss of palatability and safety of their products (Cruz et al 2011;Kamleh et al 2012). However, it is reported that a reduction of up to 35-37.5% in the amount of added NaCl, in acid curd cottage cheese or long cured Cheddar cheese, did not affect significantly their acceptability (Wyatt 1983).…”

Section: Introductionmentioning

confidence: 99%

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Substitution of sodium chloride by potassium chloride in São João cheese of Pico Island

Soares

Fernando

Alvarenga

et al. 2016

Dairy Sci. & Technol.

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The effect of partial to total substitution of NaCl with KCl on the physicochemical, microbiological, textural, and sensory properties of São João cheese, a soft cheese produced in Pico Island, Portugal, was studied. São João cheeses were made with five different curd dry salting treatments (4%, w/w), including (A) NaCl only (control), (B) 3NaCl/1KCl, (C) 1NaCl/1KCl, (D) 1NaCl/3KCl mixtures, and (E) KCl only, and then ripened at 11°C for 40 days. Sodium replacement by potassium did not influence the protein, fat, and ash contents at the same sampling day, as well as the overall microbiology quality, but acidity decreased significantly. Replacing NaCl with KCl reduced significantly the moisture content of cheeses up to 17 days of ripening, along with the expected parallel Na reduction/K increase contents. The sensory analysis indicated that a reduced-sodium São João cheese could be produced by using KCl as a partial to total NaCl replacer. However, the texture profile showed that hardness increased significantly while cohesiveness decreased significantly with the increasing substituting amount of KCl. Therefore, considering the sensory, physicochemical, and microbiological properties in combination to the textural results, cheeses formulated with (3:1) or (1:1) NaCl/KCl blends were considered as the most appropriate to be manufactured on an industrial scale. Moreover, the use of (1:1) NaCl/KCl mixture reduced the Na/K ratio from 6.1 in the control cheese to the desired 1.0.Dairy Sci. & Technol. (2016) 96:637-655 DOI 10.1007/s13594-016-0293-

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Sensory Characteristics of Cheddar and Related Cheeses Varieties

O’Sullivan¹

2023

Sensory Profiling of Dairy Products

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Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties

Cited by 146 publications

References 85 publications

Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content

Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content

Substitution of sodium chloride by potassium chloride in São João cheese of Pico Island

Sensory Characteristics of Cheddar and Related Cheeses Varieties

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