Impact of NaCl reduction in Danish semi-hard Samsoe cheeses on proliferation and autolysis of DL-starter cultures

Physicochemical, Microstructural and Sensory Impact of Fat Replacers on Low-Fat Edam Cheese Manufactured From Buffalo’s Milk

“…The network structure of 0.9% SM, 0.9% PR samples after 2 months and 0.9% DL after 3 months of ripening was studied by scanning electron microscopy (SEM). Cheese samples were prepared using the thin-sectioning technique for preparation according to Søndergaard et al, (2015). Small pieces (1 mm3 each) of cheese were prefixed for 2hr in a 2% glutaraldehyde solution (pH 6.8) buffered with sodium cacodylate, followed by a postifixation for 2hr in a mixture of osmium textroxide and 2% tannic acid at pH 6.0 (cacodylate buffer).…”

Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, dl -starter culture, chymosin type and cheese ripening

“…where strains have been isolated from a traditional DL-starter culture, grouped and grown separately, before combined into the final starter culture. Detailed description of these two DL-starter cultures can be found in Søndergaard et al (2015). The DL-starter culture C3 was produced by isolating selected strains from the DL-starter culture C2.…”

“…lactis is favoured by low NaCl content (0.17 M) and acidic pH (pH 5.4) (Ramírez-Nuñez, Romero-Medrano, Nevárez-Moorillón, & Gutiérrez-Méndez, 2011). We have previously shown that the NaCl content in Danish semi-hard cheese affects both the viability and autolysis of lactic acid bacteria, which depends to a high degree on the specific DL-starter culture (Søndergaard et al, 2015). Hence, to compensate for the environmental changes in the cheese caused by reducing NaCl, a DL-starter culture combining more specific bacteria strains could be thought to retain some of the traditional semi-hard cheese properties, e.g., texture and flavour.…”

Salt reduction in film‐ripened, semihard Edam cheese

“…Further studies have reported on the reduction of sodium in a variety of cheeses including dry‐salted Cheddar (e.g. Murtaza et al ), Gouda (Ruyssen et al ), Danish Samsoe (Sondergaard et al ) and Tybo (Sihufe et al ). In the production of Na‐reduced Gouda (Ruyssen et al ), one‐third of NaCl in the brine was substituted by KCl.…”