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The impact of sodium chloride reduction on Grana-type cheese production and quality

Published online by Cambridge University Press:  14 November 2019

Flavio Tidona ,
Marco Bernardi ,
Salvatore Francolino ,
Roberta Ghiglietti ,
Johannes A. Hogenboom ,
Francesco Locci ,
Vittorio Zambrini ,
Domenico Carminati  and
Giorgio Giraffa
Flavio Tidona
Affiliation:
CREA-ZA, Research Centre for Animal Production and Aquaculture, Lodi, Italy
Marco Bernardi
Affiliation:
Granarolo S.p.A., Bologna, Italy
Salvatore Francolino
Affiliation:
CREA-ZA, Research Centre for Animal Production and Aquaculture, Lodi, Italy
Roberta Ghiglietti
Affiliation:
CREA-ZA, Research Centre for Animal Production and Aquaculture, Lodi, Italy
Johannes A. Hogenboom
Affiliation:
Department of Food, Environmental and Nutritional Sciences (DeFENS), Milan, Italy
Francesco Locci
Affiliation:
CREA-ZA, Research Centre for Animal Production and Aquaculture, Lodi, Italy
Vittorio Zambrini
Affiliation:
Granarolo S.p.A., Bologna, Italy
Domenico Carminati
Affiliation:
CREA-ZA, Research Centre for Animal Production and Aquaculture, Lodi, Italy
Giorgio Giraffa*
Affiliation:
CREA-ZA, Research Centre for Animal Production and Aquaculture, Lodi, Italy
*
Author for correspondence: Giorgio Giraffa, Email: giorgio.giraffa@crea.gov.it
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Abstract

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.

Keywords

BrineGrana cheeseNaCl reductionpotassiumsodium
Type
Research Article
Information
Journal of Dairy Research , Volume 86 , Issue 4 , November 2019 , pp. 470 - 476
Copyright
Copyright © Hannah Dairy Research Foundation 2019

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