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...
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Wiley
2022-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2022/3428838 |
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| author | Alireza Shahab Lavasani |
| author_facet | Alireza Shahab Lavasani |
| author_sort | Alireza Shahab Lavasani |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-a4d3cc2f314f454c886706a3882af2cd |
| institution | OA Journals |
| issn | 1745-4557 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-a4d3cc2f314f454c886706a3882af2cd2025-08-20T02:23:05ZengWileyJournal of Food Quality1745-45572022-01-01202210.1155/2022/3428838The Quality and Composition of Iranian Low-Salt UF-White CheeseAlireza Shahab Lavasani0Department of Food Science and TechnologyIn 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.http://dx.doi.org/10.1155/2022/3428838 |
| spellingShingle | Alireza Shahab Lavasani The Quality and Composition of Iranian Low-Salt UF-White Cheese Journal of Food Quality |
| title | The Quality and Composition of Iranian Low-Salt UF-White Cheese |
| title_full | The Quality and Composition of Iranian Low-Salt UF-White Cheese |
| title_fullStr | The Quality and Composition of Iranian Low-Salt UF-White Cheese |
| title_full_unstemmed | The Quality and Composition of Iranian Low-Salt UF-White Cheese |
| title_short | The Quality and Composition of Iranian Low-Salt UF-White Cheese |
| title_sort | quality and composition of iranian low salt uf white cheese |
| url | http://dx.doi.org/10.1155/2022/3428838 |
| work_keys_str_mv | AT alirezashahablavasani thequalityandcompositionofiranianlowsaltufwhitecheese AT alirezashahablavasani qualityandcompositionofiranianlowsaltufwhitecheese |