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The effect of lowering salt on the physicochemical, microbiological and sensory properties of São João cheese of Pico Island.
- Source :
-
International Journal of Dairy Technology . Aug2015, Vol. 68 Issue 3, p409-419. 11p. - Publication Year :
- 2015
-
Abstract
- São João cheeses with varying curd dry salting treatments were made with decreasing levels of salt (sodium chloride): 4 (control), 3, 2 and 1% (w/w), along with the salt-free version. The cheeses were ripened at 11 ° C over a 40-day period, and the effect of lowering salt on the physicochemical, microbiological and sensory properties of the cheese was studied. Reduced salt resulted in a concomitant moisture decrease with protein increase, ash and sodium reduction among experimental cheeses at the same ripening day, but there were no significant differences in p H, acidity and fat, or in the microbiological quality. Triangle tests indicated perceptible differences between test and control cheeses at the level of 2% Na Cl (w/w) or less, but not with the cheese salted with 3 g Na Cl/100 g. Considering the sensory, the physicochemical and the microbiological results, the cheese formulated at 3% Na Cl (w/w) (presenting a reduction of 25% in salt) is feasible on an industrial scale, being indistinguishable by the regular consumer. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 1364727X
- Volume :
- 68
- Issue :
- 3
- Database :
- Academic Search Index
- Journal :
- International Journal of Dairy Technology
- Publication Type :
- Academic Journal
- Accession number :
- 108426787
- Full Text :
- https://doi.org/10.1111/1471-0307.12198