Reduced Sodium in White Brined Cheese Production: Artificial Neural Network Modeling for the Prediction of Specific Properties of Brine and Cheese during Storage

Abstract

Background: White brined cheese is one of the most frequently consumed cheeses that is accepted among a large group of consumers, which is largely related to its unique sensory properties, which are characterized by specific technological processes including ripening in the brine. Thus, white brined cheese contains a high amount of NaCl, and frequent consumption might lead to excessive sodium intake, which nowadays, presents a global problem. Consequently, food industries have developed reduced sodium products by substitutional salts. Furthermore, various studies have indicated that increased sodium intake via the diet can be associated with cardiovascular diseases, a risk of digestive system cancer, obesity, and other conditions. Calcium salts (citrate and lactate) are safe for human health and can be added to various foods according to the quantum satis rule. The present study aimed to partially replace NaCl with Ca-citrate and Ca-lactate in proportions of 25% and 50%. Additionally, the study presents the possibility of applying Artificial Neural Network (ANN) models for the prediction of some brine and cheese properties. Methods: White brined cheese with substitutional salts in brine (25% and 50% Ca-citrate and 25% and 50% Ca-lactate) were produced and compared to the control cheese ripened in conventionally applied NaCl brine. The acidity, total dissolved solids, salt amount, conductivity, color, and textural and sensory properties were determined over the 28 days of cold storage. Results: The substitution of NaCl with Ca-citrate and Ca-lactate is promising for sodium reduction in white brined cheese, whereby the physical and chemical properties remain acceptable. The best sensory score gain occurred with a substitution of 25% NaCl with Ca-citrate. Furthermore, ANN models can be employed to predict brine and cheese properties during storage.

Modeling and Optimization of Herb-Fortified Fresh Kombucha Cheese: An Artificial Neural Network Approach for Enhancing Quality Characteristics

“…According to the literature, ANN has been effectively used for predicting the shelf life of processed cheese [4], vacuum-packed soft cheese [5], French cheeses [6], white brined cheese [7], and Gouda cheese [1].…”

The Influence of Potassium Chloride and Magnesium Chloride on the Color and Sensory Properties of Cooked Cheese

“…Over the past two decades, research dealing with the reduction of sodium content in cheese has intensified and now represents a multidisciplinary approach to reducing sodium content without compromising the quality and safety of cheeses [21]. In addition to reducing the mass fraction of sodium chloride that is added to the product, there are other approaches to reducing table salt, such as the use of substitutes for sodium chloride (potassium chloride, magnesium chloride, monosodium glutamate, potassium lactate, calcium lactate and monobasic potassium phosphate), the addition of improvers flavors or the use of microparticles of table salt crystals [22,23].…”