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Strategies for salt reduction in semi-hard cheese
Project
Project code: MRI-MF-08-1005-686 31-1050Schnittkäse, 2819107716
Contract period: 01.07.2016
- 30.06.2018
Budget: 159,640 Euro
Purpose of research: Experimental development
Keywords: product quality, health-related consumer protection, nutrients, biotechnology, recipes, food technology, food engineering, nutrition physiology
Guided by potential health benefits, the aim of this project was to reduce the sodium (Na) content in foil-ripened Edam cheese to <0.4 g/100 g (<1 % NaCl). To achieve that goal, technological parameters as well as brining times and composition were adjusted. Na-reduced cheese was produced by decreasing NaCl brining times as well as by implementing mineral salt substitutions (containing potassium chloride). The addition of a selection of starter and aroma lactic acid bacteria (LAB) complemented these efforts. Production of cheese with the desired Na-content was achieved in the MRI pilot plant. No contamination by spoilage or pathogenic bacteria was detected in Na-reduced cheese and starter LAB showed expected growth curves during ripening in both Na-reduced and mineral salt cheeses. High-throughput sequencing results indicated that both brine composition and salting times did not affect microbial diversity. Sensory analyses revealed a slight bitter taste in Na-reduced cheese, which is presumably usually masked by higher Na concentrations. It is mandatory to confirm the data of this research project under real-life conditions in an industrial cheese processing environment.
Section overview
Subjects
- Food Chemistry
- Food Processing
- Food microbiology
Framework programme
Funding programme
Excutive institution
MRI - Department of Safety and Quality of Milk and Fish Products (MRI-MF)
