Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time,dl-starter culture,chymosin type and cheese ripening |
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| Affiliation: | 1. Department of Food Science, Aarhus University, Blichers Allé 20, DK-8830 Tjele, Denmark;2. Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark;3. Chr. Hansen A/S, Bøge allé 10-12, DK-2970 Hørsholm, Denmark;4. Institute of Food Research, Norwich Research Park, Colney, Norwich NR47UA, United Kingdom;5. Thise Dairy, Sundsørevej 62, DK-7870 Roslev, Denmark;6. Arla Foods R&D, Rørdrumvej 2, DK-8220 Brabrand, Denmark;7. Department of Food Science, Aarhus University, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark;1. Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland;2. School of Life Sciences, University College Limerick, Co. Limerick, Ireland;1. Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, via Celoria 2, 20133 Milano, Italy;2. Microbiology Institute, Research Centre of Biotechnology, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29100 Piacenza/via Milano 24, 26100 Cremona, Italy;1. Division of Food Sciences, University of Nottingham, Leicestershire LE12 5RD, UK;2. Department of Food Technology, Kyambogo University, P.O. Box 1, Kampala, Uganda;3. Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Metropolite Ioakeim 2, GR 81400, Myrina, Lemnos, Greece;2. Department of Food Engineering, Faculty of Engineering, Inonu University, 44280 Malatya, Turkey |
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| Abstract: | Reduced NaCl in semi-hard cheeses greatly affects textural and sensory properties. The interaction between cheese NaCl concentration and texture was affected by brining time (0–28 h), dl-starter cultures (C1, C2, and C3), chymosin type (bovine or camel), and ripening time (1–12 weeks). Cheese NaCl levels ranged from <0.15 to 1.90% (w/w). NaCl distribution changed during ripening; migration from cheese edge to core led to a more homogeneous NaCl distribution after 12 weeks. As ripening time increased, cheese firmness decreased. Cheeses with reduced NaCl were less firm and more compressible. Cheeses produced with C2 were significantly firmer than those produced with C1; cheeses produced with C3 had higher firmness and compressibility. In NaCl reduced cheese, use of camel chymosin as coagulant resulted in significantly higher firmness than that given using bovine chymosin. Overall, cheese NaCl content is reducible without significant textural impact using well-defined starter cultures and camel chymosin. |
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