| Resum: |
High sodium intake, negatively affects consumer health, thus there is active interest in lowering sodium levels in dairy foods. The effect of salt reduction and addition of flavor enhancer on pH, dry matter, and free amino acid levels, microbiological, color, texture and sensorial characteristics were analyzed in cow milk cheese without lactose at 30 and 60 days of ripening. To obtain cheeses reduced in salt, it was necessary to reduce the salting time from 4. 30h to 2. 15h in brine at 20% of sodium chloride. The reduction of salt did not affected the pH, dry matter or free amino acid levels of cheeses. The addition of flavor enhancer produced a slight increase in dry matter and amino acid levels at 60 days of ripening. The microbiological counts were higher in cheeses reduced in salt at 30 days, but these differences disappeared with ripening. However, the addition of 0. 2% of flavor enhancer produced a decrease in microbial growth. Cheeses with 0. 2 % flavor enhancer exhibit higher lightness and lower yellowness, however the reduction of salt has no significant difference regarding the samples color observed by the panelists. Also, no significant difference was reported regarding the texture of the cheese samples. The panelists reported the reduction of salt causes a less sensation of saltiness in cheeses at 30 days of ripening. The addition of flavor enhancer was significantly effect at 60 days of ripening, the cheeses with 0. 2% of flavor enhancer were reported as the saltiest and most bitter in taste. |
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