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Salt reduction in film‐ripened, semihard Edam cheese
Author(s) -
Hoffmann Wolfgang,
Luzzi Giuseppina,
Steffens Marco,
ClawinRädecker Ingrid,
Franz Charles M A P,
Fritsche Jan
Publication year - 2020
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12675
Subject(s) - starter , brine , potassium , chemistry , ripening , food science , sodium , bitter taste , taste , salt (chemistry) , organic chemistry
As a potential measure to improve public health, this study aimed to reduce the sodium (Na) content of film‐ripened, semihard Edam cheese to ≤0.4 g Na/100 g (≤1 g NaCl/100 g), while retaining typical quality and safety characteristics. For this, mineral salt substitutions containing potassium (K) were compared with simple NaCl reduction in brine, alongside an adjustment of starter cultures in an effort to enhance taste. Desired Na and K values were achieved, and microbial quality was not compromised in Na‐reduced Edam after six weeks of ripening. However, all Na‐reduced cheeses tasted bitter and were therefore organoleptically unsatisfactory.