The influence of sodium chloride reduction on physicochemical, biochemical, rheological and sensory characteristics of Mozzarella cheese

Arboatti, Ainelén Soledad; Olivares, María Laura; Sabbag, N.; Costa, S.; Zorrilla, Susana; Sihufe, Guillermo Adrián

doi:10.1007/s13594-014-0169-2

Cited by 26 publications

(26 citation statements)

References 26 publications

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“…Protein content increased significantly with fat reduction but was unaffected by salt content. The above compositional changes concur with the separate effects of fat and salt reduction reported in previous studies on cheeses such as Cheddar, Mozzarella and Gouda (Arboatti et al 2014;Czarnacka-Szymani and JezewskaZychowicz 2015;Kelly et al 1996;Rulikowska et al 2013;Tunick et al 1993). Hence, reducing salt and fat had opposite effects on contents of MNFS and LA:P, which, along with S/M, are considered to be key compositional parameters in controlling Cheddar cheese quality (Lawrence et al 2004).…”

Section: Discussionsupporting

confidence: 87%

“…The key approaches have been reviewed by Johnson et al (2009) and Møller (2012) and include reducing the volume fraction of the casein network by increasing moisture level or the inclusion of filler materials such as microparticulated whey proteins and hydrocolloid-based materials; reducing the degree of casein cross-linking through reduction in calcium phosphate level; increasing casein hydrolysis; the use of improved starter culture and starter-culture adjuncts, increasing proteolysis and adding fat-derived flavours. Similarly, the effects of reducing salt content have been extensively reported, with most emphasis on full-fat cheese (Arboatti et al 2014;Czarnacka-Szymani and Jezewska-Zychowicz 2015;Ganesan et al 2014;Lu and McMahon 2015;Ma et al 2013;Murtaza et al 2014;Pastorino et al 2003;Rulikowska et al 2013). Apart from the potential risk to safety and microbiological quality (Labrie et al 2014), a major issue with reduced-salt cheeses is low pH, which is conducive to higher residual coagulant activity, greater hydrolysis of β-casein and an increased risk of bitterness (Guinee and Fox 2004).…”

Section: Introductionmentioning

confidence: 99%

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Effect of salt and fat reduction on the composition, lactose metabolism, water activity and microbiology of Cheddar cheese

McCarthy

Wilkinson

Kelly

et al. 2015

Dairy Sci. & Technol.

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There is an increasing focus on the development of cheese with reduced-fat and salt contents, owing to greater consumer focus on the profiling and intake management of nutrients. The current study evaluated the effects of reducing fat and salt, each by 30 and 50%, on the composition, microbiological and biochemical characteristics of Cheddar-style cheese over a 270-day ripening period. Reducing salt from 1.9 to 1.2 or 0.9% (w/w) significantly increased (P<0.05) moisture, lactic acid, lactic acid-to-protein ratio and water activity and reduced the mean level of residual lactose and starter culture die-off during ripening. Reducing fat from 33 to 22 or 16% (w/w) resulted in significant increases in moisture, protein and lactic acid and reductions in salt-in-moisture, moisture-in-non-fat substances and lactic acid-to-protein ratio. Lactose content, pH and water activity were significantly affected by the interaction of fat and salt. The pH changed during the course of ripening, decreasing in full-fat full-salt cheese, increasing in half-fat reduced-salt and half-fat half-salt cheeses and remaining constant in other cheeses with different fat and salt levels. After 270 days of maturation at 8°C, the full-fat full-salt cheese had lower concentrations of lactic acid and free amino acids and pH and a higher lactic acid-to-protein ratio than the reduced-fat reduced-salt or half-fat half-salt cheeses. The current results, together with a follow-on communication on the impacts of reducing fat and salt on physical and sensory properties, will provide a knowledge platform which should facilitate the commercial development of reduced-salt, reduced-fat, dry-salted cheeses.

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Section: Discussionsupporting

confidence: 87%

Section: Introductionmentioning

confidence: 99%

Effect of salt and fat reduction on the composition, lactose metabolism, water activity and microbiology of Cheddar cheese

McCarthy

Wilkinson

Kelly

et al. 2015

Dairy Sci. & Technol.

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“…Similarly, Arboatti et al. () noted an increase in a w of Mozzarella cheeses on partial replacement of NaCl by KCl. In contrast, Costa, Alves, et al.…”

Section: Physicochemical Propertiesmentioning

confidence: 81%

“…For the Mozzarella cheese, Arboatti et al. () showed nonsignificant change in the pH among full salt and 35% and 60% reduced salt cheeses. In the previous studies, similar results have been testified for this type of cheeses (Ribero, Rubiolo, & Zorrilla, ; Olivares, Sihufe, Capra, Rubiolo, & Zorrilla, ).…”

Section: Physicochemical Propertiesmentioning

confidence: 96%

Reduced‐sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety

Bansal

Mishra

2020

Comp Rev Food Sci Food Safe

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Sodium chloride (NaCl) universally well‐known as table salt is an ancient food additive, which is broadly used to increase the storage stability and the palatability of foods. Though, in recent decades, use of table salt in foods is a major concern among the health agencies of the world owing to ill effects of sodium (Na) that are mostly linked to hypertension and cardiovascular diseases. As a result, food scientists are working to decrease the sodium content in food either by decreasing the rate of NaCl addition or by partial or full replacement of NaCl with other suitable salts like potassium chloride (KCl), calcium chloride (CaCl2), or magnesium chloride (MgCl2). However, in cheese, salt reduction is difficult to accomplish owing to its multifaceted role in cheese making. Considering the significant contribution in dietary salt intake (DSI) from cheese, researchers across the globe are exploring various technical interventions to develop reduced‐sodium cheeses (RSCs) without jeopardizing the quality and safety of cheeses. Thus, the purpose of this study is to provide an insight of NaCl reduction on sensory, physicochemical, and technofunctional attributes of RSCs with an aim to explore various strategies for salt reduction without affecting the cheese quality and safety. The relationship between salt reduction and survival of pathogenic and spoilage‐causing microorganisms and growth of RSCs microflora is also discussed. Based on the understanding of conceptual and applied information on the complex changes that occur in the development of RSCs, the quality and safety of RSCs can be accomplished effectively in order to reduce the DSI from cheese.

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“…Salt concentration is an important topic in cheese production and has received increased attention due to efforts towards sodium reduction in human nutrition (Arboatti et al 2014;IDF 2014). However, salt reduction in pasta filata cheese is not simple because the sodium chloride content influences cheese moisture and hence affects ripening, techno-functional properties, and sensory perception (Ganesan et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Hot brining of pasta filata cheese: effect of sodium and calcium chloride on composition, yield, and hardness

Bähler

Kunz

Hinrichs

2016

Dairy Sci. & Technol.

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The aim of this study was to investigate how the yield and waterholding capacity of pasta filata cheese during scalding-kneading (approx. 60°C) can be improved by sodium chloride content in the stretching water. This is of sensorial and economic interests. The mechanism of hot bringing was further elucidated by adding calcium chloride in the stretchwater. Pasta filata cheese, comparable with high-moisture mozzarella, was produced in a benchtop batch scalding-kneader, with stretchwater containing 1.0, 2.0 and 2.8 g.100 g −1 sodium chloride. Three different kneading times 180, 420, and 600 s at 60°C were tested. After stretching, the stretchwater and the cheese mass were immediately separated and weighed. Protein water-holding capacity increased with increasing sodium chloride content in the stretchwater while the hardness of the cheese decreased. It was shown that during hot brining of pasta filata type cheese, the addition of sodium chloride increased the moisture content of the protein phase and mass yield but decreased the dry matter yield. The addition of calcium chloride during hot brining reduced the moisture-to-protein ratio and increased hardness. In this study, it is demonstrated that hot brining during cookingstretching is a critical process parameter for the composition and texture of pasta filata cheese. Based on these results, composition and hardness of pasta filata cheese can be tailored with salt concentration during stretching. The results also show that the increase of protein voluminosity by sodium is hindered in the presence of calcium ions.

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The influence of sodium chloride reduction on physicochemical, biochemical, rheological and sensory characteristics of Mozzarella cheese

Cited by 26 publications

References 26 publications

Effect of salt and fat reduction on the composition, lactose metabolism, water activity and microbiology of Cheddar cheese

Effect of salt and fat reduction on the composition, lactose metabolism, water activity and microbiology of Cheddar cheese

Reduced‐sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety

Hot brining of pasta filata cheese: effect of sodium and calcium chloride on composition, yield, and hardness

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