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

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...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food quality 2022-09, Vol.2022, p.1-13
Main Author: Lavasani, Alireza Shahab
Format: Article
Language:English
Subjects:
Blood pressure
Chloride
Chromatography
Dairy industry
Dairy products
Dry matter
Ethanol
Fatty acids
Food quality
Gas chromatography
Hypertension
Nitrogen
Potassium
Salt
Salts
Sodium
Sodium chloride
Ultrafiltration
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary: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
ISSN:0146-9428
1745-4557
DOI:10.1155/2022/3428838