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Formation of sensory active substances during ripening of Dutch-type cheese with reduced salt content

Author

Listed:
  • Irena Němečková
  • Šárka Trešlová

    (Dairy Research Institute, Prague, Czech Republic)

  • Helena Čížková

    (Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic)

  • Tereza Rambousková

    (Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic)

  • Jan Forejt

    (Dairy Research Institute, Prague, Czech Republic)

  • Zdeněk Švandrlík

    (Dairy Research Institute, Prague, Czech Republic)

  • Vojtěch Kružík

    (Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic)

  • Dana Gabrovská

    (Czech Institute for Agri-Food Research and Innovation, Prague, Czech Republic)

Abstract

The reduction of NaCl content in cheeses is nutritionally desirable but quite challenging due to NaCl's key role during cheese production and ripening. We focused on reformulated Dutch-type cheeses ripened for 120 days and their microbiological and sensory characteristics, including of determining organic acids (electrophoresis) and volatile substances (SPME-GC-MS analysis). Experimental batches contained 0.64, 0.90, and 1.19% NaCl or 0.77% NaCl together with 0.33% KCl. The influence of salts on lactose and citrate metabolism (the formation of lactic, acetic, and formic acid, ethanol, diacetyl, acetoin and 2,3-butanediol), proteolysis (the formation of glutamic acid), lipolysis and β-oxidation of fatty acids (the formation of 2-butanone, 2-butanol, hexanal, hexanoic and octanoic acid) was undetected. Contrarily, brining conditions affected the contamination of cheese surfaces with yeasts and halotolerant microorganisms and cheese consistency. While a typical consistency was formed only in the cheeses with 1.19% NaCl acceptable saltiness was declared in the cheeses with the content of salts 0.90% or higher. The partial replacement of NaCl with KCl caused metallic off-taste in the cheeses that ripened longer than Consistent acceptance seems to be the most limiting factor for the tested reformulation appears.

Suggested Citation

  • Irena Němečková & Šárka Trešlová & Helena Čížková & Tereza Rambousková & Jan Forejt & Zdeněk Švandrlík & Vojtěch Kružík & Dana Gabrovská, 2023. "Formation of sensory active substances during ripening of Dutch-type cheese with reduced salt content," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 41(2), pages 103-110.
    • Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:2:id:239-2022-cjfs
    DOI: 10.17221/239/2022-CJFS
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    References listed on IDEAS

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    1. Patrik Body & Gabriel Greif & Gabriela Greifová & Margaréta Sliacká & Mária Greifová, 2021. "Effects of cultivation media and NaCl concentration on the growth kinetics and biogenic amine production of Lactobacillus reuteri," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 39(1), pages 9-16.
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