We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
The impact of sodium chloride reduction on Grana-type cheese production and quality.
- Authors
Tidona, Flavio; Bernardi, Marco; Francolino, Salvatore; Ghiglietti, Roberta; Hogenboom, Johannes A.; Locci, Francesco; Zambrini, Vittorio; Carminati, Domenico; Giraffa, Giorgio
- Abstract
With the aim to reduce the Na content, hard cheeses manufactured using the same technology as for Grana cheese (Grana-type) were salted using three brines containing different amounts of KCl (K-brines) and compared with control cheeses, salted with marine NaCl. A lower weight loss was observed in cheeses salted with K-brines (K-cheeses), whereas the yield and dry matter did not differ significantly between K-cheeses and controls. After 3 months of ripening (T 3), the distribution of the Na cations (Na) was centripetal, with a higher Na concentration in the outer (0–3 cm of depth) layer, whereas the K cations (K) seemed to diffuse into the cheese more rapidly and homogeneously. Starting from the 6th month (T 6), the distribution of both Na and K was stabilized through the different cheese layers. The use of the brine with the highest concentration of potassium (53.8% K) enabled us to successfully halve the Na content compared to the controls whereas, with the other brines, the reduction of Na was below 30%. At the end of ripening (T 9), all the cheeses were without defects and the partial substitution of Na with K did not impact on the chemical composition, microbiological characteristics and ripening process. The sensory evaluation did not show any difference between K-salted and control cheeses in discriminant analysis.
- Subjects
CHEESE varieties; CHEESEMAKING; CHEESE; CHEESE analysis; DISCRIMINANT analysis; WEIGHT loss
- Publication
Journal of Dairy Research, 2019, Vol 86, Issue 4, p470
- ISSN
0022-0299
- Publication type
Article
- DOI
10.1017/S0022029919000797