Formation of sensory active substances during ripening of Dutch-type cheese with reduced salt content
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F23%3AN0000010" target="_blank" >RIV/26722861:_____/23:N0000010 - isvavai.cz</a>
Alternative codes found
RIV/60461373:22330/23:43928442
Result on the web
<a href="https://doi.org/10.17221/239/2022-CJFS" target="_blank" >https://doi.org/10.17221/239/2022-CJFS</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/239/2022-CJFS" target="_blank" >10.17221/239/2022-CJFS</a>
Alternative languages
Result language
angličtina
Original language name
Formation of sensory active substances during ripening of Dutch-type cheese with reduced salt content
Original language description
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
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40500 - Other agricultural sciences
Result continuities
Project
<a href="/en/project/QK1910100" target="_blank" >QK1910100: Impact of reformulation on the shelf-life and physical and chemical properties of food products</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Sciences
ISSN
1212-1800
e-ISSN
1805-9317
Volume of the periodical
41
Issue of the periodical within the volume
2
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
8
Pages from-to
103–110
UT code for WoS article
000970592700001
EID of the result in the Scopus database
2-s2.0-85159562830