Salt reduction in film‐ripened, semihard Edam cheese

As a potential measure to improve public health, this study aimed to reduce the sodium (Na) content of film‐ripened, semihard Edam cheese to ≤0.4 g Na/100 g (≤1 g NaCl/100 g), while retaining typical quality and safety characteristics. For this, mineral salt substitutions containing potassium (K) we...

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Bibliographic Details
Published in:International journal of dairy technology 2020-02, Vol.73 (1), p.270-282
Main Authors: Hoffmann, Wolfgang, Luzzi, Giuseppina, Steffens, Marco, Clawin‐Rädecker, Ingrid, Franz, Charles M A P, Fritsche, Jan
Format: Article
Language:English
Subjects:
Bitter taste
Cheese
Cheese microbiology
Chemical composition
Dairy processing
Dairy products
Microorganisms
Organoleptic properties
Potassium
Public health
Reduction
Ripening
Saline water
Sodium
Sodium chloride
Starter cultures
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Summary:As a potential measure to improve public health, this study aimed to reduce the sodium (Na) content of film‐ripened, semihard Edam cheese to ≤0.4 g Na/100 g (≤1 g NaCl/100 g), while retaining typical quality and safety characteristics. For this, mineral salt substitutions containing potassium (K) were compared with simple NaCl reduction in brine, alongside an adjustment of starter cultures in an effort to enhance taste. Desired Na and K values were achieved, and microbial quality was not compromised in Na‐reduced Edam after six weeks of ripening. However, all Na‐reduced cheeses tasted bitter and were therefore organoleptically unsatisfactory.
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12675