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The influence of salt concentration on the chemical, ripening and sensory characteristics of Iranian white cheese manufactured by UF-Treated milk

Published online by Cambridge University Press:  29 June 2015

Mostafa Soltani ,
Nuray Guzeler  and
Ali A Hayaloglu
Mostafa Soltani*
Affiliation:
Damaneh Sahand Dairy Plant, Damaneh Sahand Co., Khosroshah, Tabriz, Iran
Nuray Guzeler
Affiliation:
Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey
Ali A Hayaloglu
Affiliation:
Department of Food Engineering, Faculty of Engineering, Inonu University, 44280 Malatya, Turkey
*
*For correspondence; e-mail: soltanimostafa1980@gmail.com
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Abstract

Iranian White cheese was manufactured from ultrafiltered cows’ milk using different concentrations of salt consisting of 1, 2·5, 4% and salt free. Chemical composition, proteolysis, counts for lactic acid bacteria and sensory evaluation were examined during 90 d of ripening. It was found that the use of different salt concentrations significantly influenced all chemical composition, proteolysis, total number of lactic acid bacteria and sensory characteristics of the cheeses. Increasing the salt concentrations caused a proportional decrease in proteolysis determined by both urea-PAGE of caseins and RP-HPLC of peptides. With increased salt concentration, total number of lactic acid bacteria decreased. Cheeses with 1 and 2·5% salt were suitable and acceptable in odour and flavour that may be due to the proportional level of proteolysis products. In conclusion, reducing salt concentration from 4 to 2·5 and 1% had no ineligible effect on the quality and acceptability of the cheese.

Keywords

Salt concentrationIranian white cheeseUF-treated milkripeningsensory characteristics
Type
Research Article
Information
Journal of Dairy Research , Volume 82 , Issue 3 , August 2015 , pp. 365 - 374
Copyright
Copyright © Proprietors of Journal of Dairy Research 2015 

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