Effect of Total and Partial Substitution of Sodium Chloride on the Quality of Cheddar Cheese

Fitzgerald, Edward; Buckley, Joe

doi:10.3168/jds.s0022-0302(85)81217-0

Cited by 94 publications

(118 citation statements)

References 6 publications

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“…Compared to our results, Ayyash et al (2012) reported that the ADV of Akawi cheese did not change significantly in the experimental cheeses. These results are also not in accordance with findings reported by Fitzgerald and Buckley (1985) in Cheddar cheese. A slow rate of lipolysis was related to salt content which has an inhibitory effect on lipase.…”

Section: Acid Degree Value (Adv)contrasting

confidence: 56%

“…Also, other studies in Cheddar, Mozzarella, Halloumi, Akawi, Nabulsi, Feta and Kefalograviera contradict this study in that they report that cheeses with various NaCl and KCl mixtures resulted in similar, higher or lower pH compared with the control ( , 1997, 1998). In addition, the differences in pH observed among CaCl 2 , NaCl + KCl + MgSO 4 and NaCl and KCl in this study might be due to a combination of their differing effects on starter cultures, solubility and interaction with casein in milk, and the lactose content in curd (Grummer et al, 2012;Fitzgerald and Buckley, 1985). The pH values of cheeses stored in the vacuum packages changed significantly between the salt replacement treatment and the ripening period.…”

Section: Chemical Compositionmentioning

confidence: 83%

“…These findings are also in accordance with Ayyash and Shah (2010, 2011c) and Ayyash et al (2012), who showed higher WSN values in Halloumi, Nabulsi and Akawi cheeses stored using different amounts of NaCl/KCl containing brine solutions compared with the control during ripening. However, Fitzgerald and Buckley (1985) stated that the highest proteolysis throughout ripening occurred in cheese salted solely with CaCl 2 and MgCl 2 . Trichloroacetic acid soluble nitrogen is known to be an indication of the amount of small peptides and amino acids present in cheese and its level is regarded as the ripening depth index.…”

Section: Assessment Of Proteolysismentioning

confidence: 99%

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Effect of mineral salt replacement on properties of Turkish White cheese

Akan

Kınık²

2018

Mljekarstvo

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In this study, combinations of different mineral salt replacement for sodium chloride were used in Turkish White cheese production. The effect of sodium chloride substitutes on the physical, chemical and textural characteristics of cheese samples was examined. Five types of brine solution including NaCl only (K: control) (16 % w/w), only 50 % NaCl (L) (8 % w/w), 30 % CaCl 2 and 70 % NaCl (M) (16 % w/w), 30% KCl and 70 % NaCl (N) (16% w/w), and PanSalt (P) (16 % w/w) were used in cheese production. PanSalt (57 % NaCl+28 % KCl+12 % MgSO 4 ) is a commercial salt with low sodium content. The characteristics of cheeses determined within the study included the total dry matter, ash, protein, fat, salt, titratable acidity, pH values, percentage of water soluble nitrogen, percentage of trichloroacetic acid soluble nitrogen and proteose-pepton nitrogen; the sodium, calcium, potassium, phosphorus and magnesium content and the textural characteristics (via a texture profile analysis). In comparison to the control cheese, this substitution showed no significant effect on the comprehensive parameters evaluated. The Na, K, Ca and P content showed important differences among the cheese samples. The total sodium content of L, M, N and P samples decreased significantly. In regard to this research results it can be said that it is possible to produce low sodium cheese with using proper quantity of mineral salt replacers.

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Section: Acid Degree Value (Adv)contrasting

confidence: 56%

Section: Chemical Compositionmentioning

confidence: 83%

Section: Assessment Of Proteolysismentioning

confidence: 99%

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Effect of mineral salt replacement on properties of Turkish White cheese

Akan

Kınık²

2018

Mljekarstvo

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“…A estos mismos niveles de sustitución, el queso cheddar mostró una calidad sensorial aceptable pero con presencia de sabor amargo (Carabante, 2013). Para este mismo queso, cuando se utilizó una sustitución total de NaCl por sales de K, Mg o Ca, el sabor amargo fue predominante, pero mezclado en una proporción 1:1 de sales de K, Mg o Ca con NaCl se observó una mejora en la calidad sensorial, siendo menos salados los quesos elaborados con las mezclas que contenían sales de Mg y Ca (Fitzgerald y Buckley, 1985).…”

Section: Introductionunclassified

Características Físicas, Microbiológicas y Sensoriales de Queso Blanco Fresco y Salchicha Premium Bajas en Contenido de Sodio

2017

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* Autor a quien debe ser enviada la correspondenciaRecibido May. 17, 2017; Aceptado Jul. 6, 2017; Versión final Sep. 6, 2017, Publicado Dic. 2017 Resumen Se ha evaluado el efecto de la sustitución de NaCl sobre propiedades físicas, sensoriales y microbiológicas de salchicha premium y queso blanco fresco. Se elaboraron salchichas y quesos con sustitución del 63% de NaCl por mezclas de sales (muestras A,B,C y D) y una de control (100% NaCl). A los productos se les analizó color, perfil de textura, perfil sensorial y calidad microbiológica. Los productos mostraron comportamientos diferentes según la mezcla usada. Se observó que el color no presenta diferencia para salchicha A y queso B, en tanto el perfil de textura tuvo un comportamiento similar para todas las sustituciones, sin embargo, sensorialmente queso A y salchicha D tuvieron calificación más baja en la aceptación general, mientras, la calidad microbiológica de los dos productos no se vio alterada por la sustitución. Los resultados sugieren que el contenido en iones de las sales afecta el perfil de textura y de sabor de los productos, pero no afecta la calidad microbiológica ni el color. Además es posible la sustitución del 63% de NaCl en la elaboración de salchichas y queso fresco, sin afectar sus características físicas, microbiológicas y sensoriales. Palabras claves: reducción de sodio; caracterización física; caracterización microbiológica; queso fresco; salchicha Physical, Microbiological and Sensory Characteristics of Fresh White Cheese and Premium Sausage Low in Sodium AbstractThe effect of the substitution of NaCl on the physical, sensory and microbiological properties of premium sausage and cottage white cheese has been evaluated. Sausages and cheeses were made with 63% NaCl substitution by salt mixtures (samples A, B, C and D) and a control sample (100% NaCl). The products were analyzed for color, texture profile, sensory profile and microbiological quality. The products showed different behavior depending on the mixture used. It was observed that color does not present differences for sausage A and cheese B, while the texture profile had a similar behavior for all the substitutions. However, cheese A and sausage D had sensorial lower rating in the general acceptance, and the microbiological quality of the two products was not altered by substitution. The results suggest that the ion content of the salts affect the texture and taste profile of the products but does not affect microbiological quality or color. It is also possible to replace 63% NaCl in the production of sausages and cottage cheese, without affecting their physical, microbiological and sensorial characteristics.

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“…It is well documented that NaCl/KCl mixture has been used successfully in various cheeses without negative effects on cheese quality (Fitzgerald & Buckley, 1985;Reddy & Marth, 1995;Reddy & Marth, 1993a) including feta cheese (Katsiari et al, 1997(Katsiari et al, , 2000, kefalograviera cheese (Katsiari et al 2001), and Cheddar cheese (Reddy & Marth, 1993b). However, there is no data on the effect of salt reduction on Mediterranean cheeses.…”

mentioning

confidence: 95%

Development of Traditional Jordanian Low Sodium Dairy Products

Haddad¹,

Al-Qudah²,

Abu-Romman³

et al. 2016

JAS

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The present study aimed to develop new healthy traditional Jordanian dairy products including pasteurized white cheese and labaneh. This aim was achieved by partial replacement of NaCl with KCl salt at 0%, 50% and 75% in pasteurized white cheese and labaneh during processing. Results shows a slight increase in pH values and a decrease in acidity in cheese kept in brine solution that contained higher KCl compared with control. There is a significant difference in pH and acidity between control and KCl treatments in both pasteurized white cheese and labaneh. No significant difference in moisture of pasteurized white cheese and labaneh at 50% KCl salt replacement but a significant difference was found between control and 75% KCl salt replacement. There is a significant difference in taste and overall acceptability between control and KCl salt replacement starts at 75% KCl, but no significant difference between control and 50% KCl salt replacement was seen for pasteurized white cheese and labaneh for the same two attributes. KCl may give similar organoleptic effect of NaCl on Jordanian pasteurized white cheese and labaneh.

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Effect of Total and Partial Substitution of Sodium Chloride on the Quality of Cheddar Cheese

Cited by 94 publications

References 6 publications

Effect of mineral salt replacement on properties of Turkish White cheese

Effect of mineral salt replacement on properties of Turkish White cheese

Características Físicas, Microbiológicas y Sensoriales de Queso Blanco Fresco y Salchicha Premium Bajas en Contenido de Sodio

Development of Traditional Jordanian Low Sodium Dairy Products

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