The effects of salt reduction on characteristics of hard type cheese made using high proteolytic starter culture

A. Sheibani, M. M. Ayyash, N. P. Shah, V. K. Mishra

    Research output: Contribution to journalArticlepeer-review

    10 Citations (Scopus)

    Abstract

    The effects of salt reduction on characteristics of a hard cheese prepared using high proteolytic starter cultures were investigated. Cheeses were made with 1, 1.5, 2 and 2.5% salt and analysed for composition, starter bacteria count, proteolysis, ACE-inhibitory activity, texture profile, and microstructure before and after storage for 8 weeks. Salt reduction significantly increased proteolysis (p < 0.05) and ACE inhibition, decreased hardness and increased compactness of cheese matrix. No differences in the sensory attributes were noted after storage for 8 weeks in cheeses made with 1.5% and 2% salt compared to the control (2.5% salt).

    Original languageEnglish
    Pages (from-to)2452-2459
    Number of pages8
    JournalInternational Food Research Journal
    Volume22
    Issue number6
    Publication statusPublished - 2015

    Keywords

    • Hard type cheese
    • Microstructure
    • Proteolysis
    • Salt reduction

    ASJC Scopus subject areas

    • Food Science

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