With the aim to reduce the Na content, hard cheeses manufactured using the same technology as for Grana cheese (Grana-type) were salted using three brines containing different amounts of KCl (K-brines) and compared with control cheeses, salted with marine NaCl. A lower weight loss was observed in cheeses salted with K-brines (K-cheeses), whereas the yield and dry matter did not differ significantly between K-cheeses and controls. After 3 months of ripening (T3), the distribution of the Na cations (Na) was centripetal, with a higher Na concentration in the outer (0-3 cm of depth) layer, whereas the K cations (K) seemed to diffuse into the cheese more rapidly and homogeneously. Starting from the 6th month (T6), the distribution of both Na and K was stabilized through the different cheese layers. The use of the brine with the highest concentration of potassium (53.8% K) enabled us to successfully halve the Na content compared to the controls whereas, with the other brines, the reduction of Na was below 30%. At the end of ripening (T9), all the cheeses were without defects and the partial substitution of Na with K did not impact on the chemical composition, microbiological characteristics and ripening process. The sensory evaluation did not show any difference between K-salted and control cheeses in discriminant analysis.
The impact of sodium chloride reduction on Grana-type cheese production and quality / F. Tidona, M. Bernardi, S. Francolino, R. Ghiglietti, J.A. Hogenboom, F. Locci, V. Zambrini, D. Carminati, G. Giraffa. - In: THE JOURNAL OF DAIRY RESEARCH. - ISSN 0022-0299. - 86:4(2019), pp. 470-476.
|Titolo:||The impact of sodium chloride reduction on Grana-type cheese production and quality|
|Parole Chiave:||Brine; Grana cheese; NaCl reduction; potassium; sodium|
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Data di pubblicazione:||2019|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.1017/S0022029919000797|
|Appare nelle tipologie:||01 - Articolo su periodico|
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