Rulikowska, A,Kilcawley, KN,Doolan, IA,Alonso-Gomez, M,Nongonierma, AB,Hannon, JA,Wilkinson, MG

2013

January

International Dairy Journal

The impact of reduced sodium chloride content on Cheddar cheese quality

Published

()

AMINO-ACID CATABOLISM LACTOSE FERMENTATION LACTOCOCCUS-LACTIS SENSORY PROPERTIES ENZYME-ACTIVITIES SALT PROTEOLYSIS BACTERIA FLAVOR ACCESSIBILITY

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45

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The effect of varying salt (sodium chloride) addition levels of 0.50%, 1.25%, 1.80%, 2.25%, 2.50% and 3.00% (w/w) on the quality of Cheddar cheese was assessed. Reducing the salt adversely impacted Cheddar flavour and texture. The key compositional parameters of moisture-in-non-fat-substances and salt-in-moisture were most affected. Decreasing salt resulted in a concomitant reduction of pH, a slight reduction in buffering capacity and an increase in water activity and growth of starter and non-starter lactic acid bacteria that resulted in enhanced proteolysis. Lipolysis was not impacted by salt reduction. To produce quality reduced salt Cheddar cheese cognisance must be taken on how to reduce proteolysis, limit growth of NSLAB, reduce water activity, achieve pH 5.0-5.4 by modifications to the cheese making procedure to create a more appropriate environment for selected starter and/or adjunct cultures to generate acceptable Cheddar flavour and texture. (c) 2012 Elsevier Ltd. All rights reserved.

10.1016/j.idairyj.2012.08.007