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

Irena Němečková, Šárka Trešlová, Helena Čížková, Tereza Rambousková, Jan Forejt, Zdeněk Švandrlík, Vojtěch Kružík and Dana Gabrovská
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Šárka Trešlová: Dairy Research Institute, Prague, Czech Republic
Helena Čížková: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic
Tereza Rambousková: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic
Jan Forejt: Dairy Research Institute, Prague, Czech Republic
Zdeněk Švandrlík: Dairy Research Institute, Prague, Czech Republic
Vojtěch Kružík: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic
Dana Gabrovská: Czech Institute for Agri-Food Research and Innovation, Prague, Czech Republic

Czech Journal of Food Sciences, 2023, vol. 41, issue 2, 103-110

Abstract: 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.

Keywords: brining; cheese microbiome; organic acids; reformulation; volatile substances (search for similar items in EconPapers)
Date: 2023
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:41:y:2023:i:2:id:239-2022-cjfs

DOI: 10.17221/239/2022-CJFS

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