Salting and the role of salt in cheese

Guinee, Timothy P.

doi:10.1111/j.1471-0307.2004.00145.x

Cited by 273 publications

(280 citation statements)

References 26 publications

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“…The egg is characterized by presenting a certain porosity and tortuosity, and it contains a liquid immobilized in a solid protein matrix and, since the diffusion was verified in the water, these factors interfere in salt diffusion resulting in much smaller effective coefficients (GUINEE, 2004;HASHIBA;GOCHO;KOMIYAMA, 2008).…”

Section: Resultsmentioning

confidence: 99%

Saline distribution during multicomponent salting in pre-cooked quail eggs

Borsato

Moreira

et al. 2012

Food Sci. Technol

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The relationship of NaCl with problems of arterial hypertension has led to a reduction in the levels of this salt in food production. KCl has been used as a partial substitute for NaCl since it cannot be completely substituted without affecting the acceptability of the end product. In this study, the diffusion that occurs during quail egg salting in static and stirred brine was simulated. The mathematical model used was based on a generalization of the Fick's 2nd law, and the COMSOL Multiphysics software was used to simulate the diffusion in the NaCl-KCl-water system. The deviations in the simulated data and experimental data were 2.50% for NaCl and 6.98% for KCl in static brine, while in the stirred brine they were 3.48% for NaCl and 4.72% for KCl. The simulation results presented good agreement with the experimental values and validated the predictive capacity of the model.

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Section: Resultsmentioning

confidence: 99%

Saline distribution during multicomponent salting in pre-cooked quail eggs

Borsato

Moreira

et al. 2012

Food Sci. Technol

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“…Numerous investigators have studied the effects of salt E., Enterococcus; L., Lactobacillus; Lc., Lactococcus; P., Pediococcus; S., Streptococcus; DS dry salting, DBS combined dry-brine salting concentration on the rheological properties such as firmness, fracture stress, fracture strain and/or sensory hardness. These studies have shown that increases in salt, within the range 0.4-12% (w/w), determine an increase of firmness and sensory hardness of various cheeses [26].…”

Section: Discussionmentioning

confidence: 99%

Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese

Todaro

Francesca

Reale

et al. 2011

Eur Food Res Technol

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The present work was carried out to evaluate the effect of two salting technologies [dry salting (DS) and the combined dry-brine salting (DBS)] on the chemicophysical and microbiological characteristics of PDO Pecorino Siciliano cheeses of different final weight (6 and 12 kg). Dry matter was significantly influenced by both salting process and final size. Twelve kilogram cheeses treated by DBS showed higher protein content with higher soluble nitrogen per cent than 6 kg cheeses. Salt content was in the range 3.1-4.0% on dry matter. The colour did not show significant differences for any of the factors, but 12 kg cheeses subjected to DS showed higher yellow index than the other cheeses. The resistance at 30% of strain was influenced by cheese size, with 6 kg cheeses showing higher resistances than 12 kg cheeses. All cheeses were dominated by coccus LAB, but pseudomonads and Enterobacteriaceae showed comparable levels of about 10 5 cfu/g. Significant microbiological differences were evidenced only for enterococci and yeasts concerning the final cheese size. Thirteen species of LAB, belonging to five genera (Enterococcus, Lactobacillus, Lactococcus, Pediococcus and Streptococcus), were identified, but several spoilage/ pathogenic species were also identified, especially Pseudomonas putida, Citrobacter freundii and Stenotrophomonas maltophilia. LAB isolates were preliminary evaluated for their physiological characteristics in view of developing autochthonous starters to improve the microbiological quality of PDO Pecorino Siciliano cheese.

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“…Podobnie jak w innych rodzajach żywności, sól w serach pełni istotne funkcje: działa konserwująco, kształtuje pożądane cechy organoleptyczne produktu, jest również źródłem sodu w diecie człowieka (8). W badaniach własnych wykazano, że średnia procentowa zawartość soli w analizowanych produktach była wysoka i wahała się od 3,9% w serach niewędzonych długo dojrzewających do 7,7% w serach niewędzonych krótko dojrzewających.…”

Section: Wyniki I Omówienieunclassified

Chemical composition and nutritional quality of short-ripened rennet cheeses produced by traditional methods

Knysz¹,

Gondek²,

Pyz‐Łukasik³

et al. 2018

Medycyna Weterynaryjna

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The aim of the study was to determine the variability in the chemical composition and nutritive value parameters of smoked and unsmoked short-ripened rennet cheeses and unsmoked long-ripened rennet cheeses produced by traditional methods. The raw material for the production of short-ripened cheeses was pasteurized cows’ milk obtained from a dairy, whereas the long-ripened cheeses were manufactured from raw cows’ milk obtained from the producer’s farm. All three varieties of cheese examined were produced with commercial dairy starter cultures. The material for the study was collected in winter, directly at the producers’ retail outlets in southern and eastern Poland. The basic chemical composition was determined according to the Polish Standards, whereas the amino acid profiles of proteins from the cheeses were determined by ion-exchange chromatography. The result analysis revealed significant differences between the different varieties of cheese in terms of their water content, ranging from 32.2% to 42.1%, as well as protein content, which varied from 25.6% to 31.6%. Fat levels ranged between 22.2% and 24%, whereas total ash content amounted to 5.1-5.8%. The significantly highest salt content was found in unsmoked short-ripened cheeses. In all three cheese varieties, the total exogenous amino acid content was comparable, ranging from 46.17 g to 47.36 g/100 g protein, and that of endogenous amino acids varied from 52 g to 53 g/100 g protein. The biological value of proteins was determined by calculating to the chemical score (CS), as described by Mitchell and Block, and the essential amino acid index (EAAI), as described by Oser. A comparison of the results with the standard chicken egg white proteins showed that the limiting amino acids for all varieties of cheese were methionine and cysteine. On the other hand, a comparison with the FAO/WHO-suggested pattern of amino acid requirements (1991) for all age groups over 1 year of age showed that the limiting amino acids were methionine and cysteine in smoked and unsmoked short-ripened cheeses, and treonine in long-ripened cheeses. Considering the chemical indices, such as CS and EAAI, it may be concluded that the traditional rennet cheeses produced in southern and eastern Poland have a favourable amino acid composition of proteins and a high nutritive value..

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Salting and the role of salt in cheese

Cited by 273 publications

References 26 publications

Saline distribution during multicomponent salting in pre-cooked quail eggs

Saline distribution during multicomponent salting in pre-cooked quail eggs

Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese

Chemical composition and nutritional quality of short-ripened rennet cheeses produced by traditional methods

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