Formation of sensory active substances during ripening of Dutch-type cheese with reduced salt content

The reduction of NaCl content in cheeses is nutritionally desirable but quite challenging due to NaCl's key role during cheese production and ripening. We focused on reformulated Dutch-type cheeses ripened for 120 days and their microbiological and sensory characteristics, including of determining organic acids (electrophoresis) and volatile substances (SPME-GC-MS analysis). Experimental batches contained 0.64, 0.90, and 1.19% NaCl or 0.77% NaCl together with 0.33% KCl. The influence of salts on lactose and citrate metabolism (the formation of lactic, acetic, and formic acid, ethanol, diacetyl... Mehr ...

Verfasser: Irena Němečková
Šárka Trešlová
Helena Čížková
Tereza Rambousková
Jan Forejt
Zdeněk Švandrlík
Vojtěch Kružík
Dana Gabrovská
Dokumenttyp: Artikel
Erscheinungsdatum: 2023
Reihe/Periodikum: Czech Journal of Food Sciences, Vol 41, Iss 2, Pp 103-110 (2023)
Verlag/Hrsg.: Czech Academy of Agricultural Sciences
Schlagwörter: brining / cheese microbiome / organic acids / reformulation / volatile substances / Agriculture / S
Sprache: Englisch
Permalink: https://search.fid-benelux.de/Record/base-28989588
Datenquelle: BASE; Originalkatalog
Powered By: BASE
Link(s) : https://doi.org/10.17221/239/2022-CJFS

The reduction of NaCl content in cheeses is nutritionally desirable but quite challenging due to NaCl's key role during cheese production and ripening. We focused on reformulated Dutch-type cheeses ripened for 120 days and their microbiological and sensory characteristics, including of determining organic acids (electrophoresis) and volatile substances (SPME-GC-MS analysis). Experimental batches contained 0.64, 0.90, and 1.19% NaCl or 0.77% NaCl together with 0.33% KCl. The influence of salts on lactose and citrate metabolism (the formation of lactic, acetic, and formic acid, ethanol, diacetyl, acetoin and 2,3-butanediol), proteolysis (the formation of glutamic acid), lipolysis and β-oxidation of fatty acids (the formation of 2-butanone, 2-butanol, hexanal, hexanoic and octanoic acid) was undetected. Contrarily, brining conditions affected the contamination of cheese surfaces with yeasts and halotolerant microorganisms and cheese consistency. While a typical consistency was formed only in the cheeses with 1.19% NaCl acceptable saltiness was declared in the cheeses with the content of salts 0.90% or higher. The partial replacement of NaCl with KCl caused metallic off-taste in the cheeses that ripened longer than Consistent acceptance seems to be the most limiting factor for the tested reformulation appears.