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Collaborative Project: Sensory optimization of sodium-reduced semi-hard cheese - subproject A (Senopt-Kaese)
Project
Project code: 281A601A19
Contract period: 15.02.2021
- 14.10.2023
Budget: 235,192 Euro
Purpose of research: Experimental development
Keywords: sensor technology, ingredients, food technology, food engineering, milk, product quality, nutrition, food processing, macronutrients / micronutrients, health promotion, prevention
Causes and correlations of bitter taste sensation of sodium-reduced semi-hard cheese and approaches for its mitigation are investigated systematically. The objective of the project is to find out which relevant bitter peptides are separated during cheese manufacture, how their formation can be reduced, which mineral salt mixtures in the brine are suitable as NaCl substitute, and finally the impact of flavor enhancers on the mitigation of bitter taste. The project starts with analyses in a liquid cheese taste matrix and ends up with cheese productions in an industrial scale.
Section overview
Subjects
- Food Chemistry
- Nutritional behaviour
Framework programme
Funding programme
Excutive institution
MRI - Department of Safety and Quality of Milk and Fish Products (MRI-MF)
