Salt reduction in film‐ripened, semihard Edam cheese. (8th December 2019)

• Record Type: Journal Article
• Authors: Hoffmann, Wolfgang; Luzzi, Giuseppina; Steffens, Marco; Clawin‐Rädecker, Ingrid; Franz, Charles M A P; Fritsche, Jan
• Is Part Of: International journal of dairy technology. Volume 73:Number 1(2020)
• Page Start: 270
• Page End: 282
• Publication Date: 2019-12-08
• Subjects: Cheese -- Ripening -- Dairy processing -- Organoleptic properties -- Chemical composition -- Cheese microbiology; Dairying -- Periodicals; Dairying -- Great Britain -- Periodicals; 637
• DOI: 10.1111/1471-0307.12675
• Languages: English
• ISSNs: 1364-727X

Abstract

Abstract : As a potential measure to improve public health, this study aimed to reduce the sodium (Na) content of film‐ripened, semihard Edam cheese to ≤0.4 g Na/100 g (≤1 g NaCl/100 g), while retaining typical quality and safety characteristics. For this, mineral salt substitutions containing potassium (K) were compared with simple NaCl reduction in brine, alongside an adjustment of starter cultures in an effort to enhance taste. Desired Na and K values were achieved, and microbial quality was not compromised in Na‐reduced Edam after six weeks of ripening. However, all Na‐reduced cheeses tasted bitter and were therefore organoleptically unsatisfactory.