The Reduction of Salt in Different Cheese Categories: Recent Advances and Future Challenges

Tidona, Flavio; Zago, Miriam; Carminati, Domenico; Giraffa, Giorgio

doi:10.3389/fnut.2022.859694

Cited by 10 publications

(9 citation statements)

References 38 publications

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“…Both studies showed that cheeses containing 1% NaCl+1% KCl had similar flavor scores to control cheeses. Other studies showed that a reduction of Na from 25 to 50% in surfaced-salted cheese crackers had no adverse influence on sensory attributes [54].…”

Section: Sensory Evaluationsmentioning

confidence: 93%

The Quality and Composition of Iranian Low-Salt UF-White Cheese

Lavasani

2022

Journal of Food Quality

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In cheese, the reduction of salt is still a challenging task, as sodium chloride exerts multiple and fundamental functions. Salt favors the drainage of the residual whey; enhances the taste and the aroma profile; regulates the texture, the final pH, and the water activity; and affects the microbial growth. Hence the impact of partial replacement of NaCl by KCl on the ripening characteristics of Iranian UF (ultrafiltration) cheese during storage was monitored. To produce low-salt cheese, different mixtures of UF white cheese were treated with NaCl : KCl ratios of (a) 3% NaCl (control), (b) 1.50% NaCl+1.50% KCl, (c) 1.00% NaCl+2.00% KCl, and (d) 0.75% NaCl+2.25% KCl by dry salting. ADV (acid degree value) results showed significant differences ( P < 0.05 ) in all treatments after 15, 30, 40, and 50 days of ripening. No significant differences were observed in the GC (gas chromatography) results in the samples’ free fatty acid (FFA) profile except for C18 : 0 in all treatments. KCl did not affect the moisture, dry matter, fat, TN (total nitrogen)/dry matter, and WSN (water-soluble nitrogen) contents of cheeses considerably. The evaluation of force to fracture showed that there were significant differences ( P < 0.05 ) between treatment (d) as a control cheese and treatments (b) and (c). Sensory evaluations showed as the concentration of KCl increased, the cheese gradually became less acceptable and treatments with higher potassium chloride content were crumblier and less firm. Results of the aroma evaluation of cheese samples showed that unlike acetaldehyde, ethanol, acetoin, and diacetyl amounts decreased significantly ( P < 0.05 ) during the storage period. Results also indicated that a reduction of sodium by up to 50% did not significantly affect the quality and composition of Iranian low-salt UF-white cheese except for sensory evaluation, texture analysis, and aroma characteristics.

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Section: Sensory Evaluationsmentioning

confidence: 93%

The Quality and Composition of Iranian Low-Salt UF-White Cheese

Lavasani

2022

Journal of Food Quality

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“…Depending on the kind of cheese and manufacturing method (for example, soft, semi-hard, hard, and moldripened cheeses), the decrease of NaCl content may be treated differently. As a result, specific tactics could be implemented to preserve the general quality and safety of various cheese types [47].…”

Section: Level Of Sodium Chloridementioning

confidence: 99%

Cheese Ripening: Impact on Cheese as a Functional Food

A.B. Awad,

M. Abdou

2024

Recent Trends on Cheese as Functional Food With Great Nutritive and Health Benefits

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One of the most popular types of fermented dairy products is cheese. The process of cheese aging is essential for improving cheese quality, and health benefits. Ripened cheese at different times acquired wide diversity of characteristic aromas and textures due to establishing a cascade of intrinsic complex biochemical and metabolic outcomes, resulting in a dynamic shift in microbial flora. Various functional bioactive compounds could be released during the cheese ripening process. Many strategy approaches are employed to accelerate cheese ripening based on increasing lipolysis and proteolysis rate. During cheese aging, microbial spoilage as early and late blowing may occur so, designing smart ripening rooms are very essential equipped with computerized monitoring systems including sensors, software platforms, temperature, and humidity data loggers.

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“…One of the salting methods in cheese production implies salting the milk before coagulation used in Domiati-type cheeses [ 20 , 21 ] and a variety of autochthonous “Lički Škripavac” cheese [ 22 ]. Studies on lowering sodium in cheese investigated the substitution of mineral salt to retain saltines and the preservation effect in cheese [ 23 ] because simply lowering sodium negatively affected sensory properties and microbiological quality [ 24 , 25 , 26 ]. Studies on partially replacing sodium with potassium stated no significant chemical, microbiological or sensory differences [ 27 , 28 , 29 , 30 ].…”

Section: Introductionmentioning

confidence: 99%

“…Stocco et al [ 35 ] report that potassium naturally found in milk seemed not actively involved in coagulation and cheese-making. Finally, the decrease in sodium can be differently approached according to cheese type and technology [ 26 ], so its effect on the coagulation process must be understood better.…”

Section: Introductionmentioning

confidence: 99%

Influence of Sodium and Potassium Chloride on Rennet Coagulation and Curd Firmness in Bovine Milk

Oštarić

Kalit

Čurik

et al. 2023

Foods

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One of the salting methods in cheese production implies salting the milk before coagulation used in making Domiati-type cheeses and a variety of autochthonous “Lički Škripavac” cheese. The most used sodium replacer is potassium. This study investigated the influence of different added salt concentrations (1%, 1.5%, and 2%) and NaCl to KCl ratios (100%, 50:50%, 25:75%) on the rennet coagulation and curd firmness in bovine milk. The milk coagulation parameters were determined with a computerized renneting meter, Lactodinamograph. The results showed significant interactions between the salt concentrations and NaCl to KCl ratios (p < 0.0001, α = 0.05) by prolonging the beginning of coagulation (10–20 min) and curd firming rate (1–5 min) by an increase in salt concentration for all treatments. The 50:50 treatment values (RCT, k20, a30, a60, amax) were closest to the control (without salt) and had the best results among all treatments in the lower (1%) and medium (1.5%) salt concentration (p > 0.0001, α = 0.05) while in the highest salt concentration (2%) the treatment effect was nonsignificant (p > 0.05). These results should help future studies make a lower sodium product appealing to consumers without losing quality.

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The Reduction of Salt in Different Cheese Categories: Recent Advances and Future Challenges

Cited by 10 publications

References 38 publications

The Quality and Composition of Iranian Low-Salt UF-White Cheese

The Quality and Composition of Iranian Low-Salt UF-White Cheese

Cheese Ripening: Impact on Cheese as a Functional Food

Influence of Sodium and Potassium Chloride on Rennet Coagulation and Curd Firmness in Bovine Milk

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