Reducing salt in imitation cheese: Effects on manufacture and functional properties

Imitation cheeses (48% moisture, 0-1.5% NaCl) were manufactured using a Farinograph or Blentech cooker. The effects of NaCl reduction on cheese manufacture, functionality (assessed by texture profile analysis, flowability, dynamic rheology and microscopy), microbiological stability and sensory attributes were investigated. Reducing NaCl concentration decreased processing times and mixing energy required during manufacture and, post-manufacture, decreased cheese hardness, G′ values at 25 °C and crossover temperature and increased fat globule size. Cheeses from both cookers showed the same trend in functionality. Microbial stability was reduced at 0% NaCl, and the sensory panellists preferred the 50% reduced NaCl cheese to the standard.