Texture, flavor, and sensory quality of buffalo milk Cheddar cheese as influenced by reducing sodium salt content

The adverse health effects of dietary sodium demand the production of cheese with reduced salt content. The study was aimed to assess the effect of reducing the level of sodium chloride on the texture, flavor, and sensory qualities of Cheddar cheese. Cheddar cheese was manufactured from buffalo milk...

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Bibliographic Details
Published in:Journal of dairy science 2014-11, Vol.97 (11), p.6700-6707
Main Authors: Murtaza, M.A., Huma, N., Sameen, A., Murtaza, M.S., Mahmood, S., Mueen-ud-Din, G., Meraj, A.
Format: Article
Language:English
Subjects:
Animals
Buffaloes
Cheddar cheese
Cheese - analysis
Cheese - microbiology
Female
flavor
Food Handling - methods
Food Technology - methods
Humans
Milk - chemistry
Proteolysis
Sensation
sensory quality
Smell
Sodium - analysis
sodium salt
Sodium, Dietary
Taste
texture
Volatile Organic Compounds - analysis
Water - analysis
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Summary:The adverse health effects of dietary sodium demand the production of cheese with reduced salt content. The study was aimed to assess the effect of reducing the level of sodium chloride on the texture, flavor, and sensory qualities of Cheddar cheese. Cheddar cheese was manufactured from buffalo milk standardized at 4% fat level by adding sodium chloride at 2.5, 2.0, 1.5, 1.0, and 0.5% (wt/wt of the curd obtained). Cheese samples were ripened at 6 to 8°C for 180 d and analyzed for chemical composition after 1 wk; for texture and proteolysis after 1, 60, 120, and 180 d; and for volatile flavor compounds and sensory quality after 180 d of ripening. Decreasing the salt level significantly reduced the salt-in-moisture and pH and increased the moisture-in-nonfat-substances and water activity. Cheese hardness, toughness, and crumbliness decreased but proteolysis increased considerably on reducing the sodium content and during cheese ripening. Lowering the salt levels appreciably enhanced the concentration of volatile compounds associated with flavor but negatively affected the sensory perception. We concluded that salt level in cheese can be successfully reduced to a great extent if proteolysis and development of off-flavors resulted by the growth of starter and nonstarter bacteria can be controlled.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.2014-8046