The effect of lowering salt on the physicochemical, microbiological and sensory properties of São João cheese of Pico Island

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11 Citations (Scopus)

Abstract

São João cheeses with varying curd dry salting treatments were made with decreasing levels of salt (sodium chloride): 4 (control), 3, 2 and 1% (w/w), along with the salt-free version. The cheeses were ripened at 11 °C over a 40-day period, and the effect of lowering salt on the physicochemical, microbiological and sensory properties of the cheese was studied. Reduced salt resulted in a concomitant moisture decrease with protein increase, ash and sodium reduction among experimental cheeses at the same ripening day, but there were no significant differences in pH, acidity and fat, or in the microbiological quality. Triangle tests indicated perceptible differences between test and control cheeses at the level of 2% NaCl (w/w) or less, but not with the cheese salted with 3 g NaCl/100 g. Considering the sensory, the physicochemical and the microbiological results, the cheese formulated at 3% NaCl (w/w) (presenting a reduction of 25% in salt) is feasible on an industrial scale, being indistinguishable by the regular consumer.

Original languageEnglish
Pages (from-to)409-419
Number of pages11
JournalInternational Journal of Dairy Technology
Volume68
Issue number3
DOIs
Publication statusPublished - 1 Aug 2015

Keywords

  • Microbiological safety
  • Reduction in salt content
  • Sensory
  • Sodium
  • São João cheese

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