The Effect of Salt Reduction and Partial Substitution of NaCl by KCl on Physicochemical, Microbiological, and Sensorial Characteristics and Consumers' Acceptability of Semi-Hard and Hard Lactose-Free Cow's Milk Cheeses
Juan Godoy, Bibiana (Universitat Autònoma de Barcelona. Centre Especial de Recerca Planta de Tecnologia dels Aliments (CeRPTA))
Trujillo, Antonio-José (Universitat Autònoma de Barcelona. Centre Especial de Recerca Planta de Tecnologia dels Aliments (CeRPTA))
Ferragut, Victoria (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)

Fecha:	2022
Resumen:	Increasing consumer demand for healthier foods prompts the development of cheeses reduced in salt. The aim of his study was to assess the effect of reducing the level of sodium chloride (NaCl) and their partial substitution by potassium chloride (KCl) on the biochemical, microbiological, and sensorial characteristics and consumer's acceptability of semi-hard and hard lactose-free cow's milk cheeses. To improve the possible lower salty taste or the development of bitter taste, the addition to yeast extract, as a flavor enhancer, was also checked. Different brining times and brine conditions were tested to obtain a reduction of >25% of salt with respect to conventional cheese. Reduced-salt cheeses were elaborated by reducing half the salting time used in conventional cheeses, and a ratio of 60 Na + :40 K + was used to reduce Na concentration in substituted cheeses. The results obtained in this study show that the reduction of salt by both methods in semi-hard and hard lactose-free cheeses could be an alternative for the production of healthier and sensorial acceptable cheeses, without significantly affecting their physicochemical characteristics. The addition of yeast extract, as a flavor enhancer, increased the free amino acids (FAAs) levels but decreased the acceptability of cheeses.
Derechos:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.
Lengua:	Anglès
Documento:	Article ; recerca ; Versió publicada
Materia:	Sodium reduction ; Sodium substitution ; Potassium ; Yeast extract ; Biochemical composition ; Cheese microbiota ; Sensorial quality
Publicado en:	Frontiers in nutrition, Vol. 9 (may 2022) , ISSN 2296-861X

DOI: 10.3389/fnut.2022.861383
PMID: 35592633

13 p, 933.3 KB

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