The influence of salt content in fresh cheeses on microbiological, chemical and sensory parameters

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F22%3AN0000078" target="_blank" >RIV/26722861:_____/22:N0000078 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The influence of salt content in fresh cheeses on microbiological, chemical and sensory parameters

Popis výsledku v původním jazyce

Cheeses are one among foods with a higher salt content. In this experiment, we focused on fresh cheese. The easiest way to influence the salt content is by shortening the salting time. Microbial, chemical and sensory parameters were evaluated after the production, after 7 and 14 days of storage. Lactococci numbers gradually decreased and after 14 days of storage they dropped to a count 108 CFU/g. A significant increase of yeasts was found in non-salted cheeses packed only by sealing in a protective film without air extraction. Another monitored group were halotolerant microorganisms, which increased to the order of 104 CFU/g during storage of cheeses from the first series of production, especially in samples without salting or with a significantly reduced salt content. In relation to sensory evaluation, the lowest possible salt content in cheeses was set to 0.5-0.6 % of NaCl. The different salt content in the samples did not affect the chemical parameters or the number of lactococci. The economic and technological demands of the production of fresh and reformulated fresh cheeses are practically the same. Citation: Peroutková J., Havlíková Š., Němečková I., Forejt J.: The influence of salt content in fresh cheeses on microbiological, chemical and sensory parameters. Others – Poster and collection of abstracts. Conference: 27th International ICFMH conference FoodMicro 2022, Auqust 28. – 31. 2022, Athens, Greece. In Abstract Book 27th International ICFMH conference FoodMicro 2022, pp. 140.

Název v anglickém jazyce

The influence of salt content in fresh cheeses on microbiological, chemical and sensory parameters

Popis výsledku anglicky

Cheeses are one among foods with a higher salt content. In this experiment, we focused on fresh cheese. The easiest way to influence the salt content is by shortening the salting time. Microbial, chemical and sensory parameters were evaluated after the production, after 7 and 14 days of storage. Lactococci numbers gradually decreased and after 14 days of storage they dropped to a count 108 CFU/g. A significant increase of yeasts was found in non-salted cheeses packed only by sealing in a protective film without air extraction. Another monitored group were halotolerant microorganisms, which increased to the order of 104 CFU/g during storage of cheeses from the first series of production, especially in samples without salting or with a significantly reduced salt content. In relation to sensory evaluation, the lowest possible salt content in cheeses was set to 0.5-0.6 % of NaCl. The different salt content in the samples did not affect the chemical parameters or the number of lactococci. The economic and technological demands of the production of fresh and reformulated fresh cheeses are practically the same. Citation: Peroutková J., Havlíková Š., Němečková I., Forejt J.: The influence of salt content in fresh cheeses on microbiological, chemical and sensory parameters. Others – Poster and collection of abstracts. Conference: 27th International ICFMH conference FoodMicro 2022, Auqust 28. – 31. 2022, Athens, Greece. In Abstract Book 27th International ICFMH conference FoodMicro 2022, pp. 140.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Projekt

<a href="/cs/project/QK1910100" target="_blank" >QK1910100: Vliv reformulace na trvanlivost a fyzikálně-chemické vlastnosti potravinářských výrobků</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů