Manufacture and sensory analysis of reduced- and low-sodium Cheddar and Mozzarella cheeses.
High sodium intake negatively affects consumer health, thus there is active interest in lowering sodium levels in dairy foods. Cheddar and low-moisture, part-skim Mozzarella cheeses were made with total salt levels of 0.7, 1.0, 1.25, 1.35, and 1.8% (wt/wt) in triplicate, thus reducing sodium by 25 to 60%. Multiple manufacturing protocols for salt reduction were used to produce cheeses with similar postpress moisture and pH, independent of the final salt levels in cheese, in order to study the role of salt in cheese acceptability. Cheese flavor was evaluated by a descriptive taste panel on a 15-point intensity scale. Consumer acceptance was evaluated by a consumer panel on a 9-point hedonic scale. Taste panels conducted with cubed Cheddar cheese (at 3 and 6mo) and cold shredded Mozzarella cheese (at 3wk) showed that consumer liking for cheese was low at 0.7 and 0.9% salt, but all cheeses containing higher salt levels (1.25, 1.35, and 1.8% salt) were comparably preferred. The cheeses had acceptable liking scores (≥6) when served as quesadilla or pizza toppings, and consumers were able to differentiate cheeses at alternate salt levels; for example, 1.8 and 1.5% salt cheeses scored similarly, as did cheeses with 1.5% and 1.35% salt, but 1.35% salt cheese scored lower than and was discernible from 1.8% salt cheese. Descriptive panelists perceived salty, sour, umami, bitter, brothy, lactone/fatty acid, and sulfur attributes as different across Mozzarella cheeses, with the perception of each significantly increasing along with salt level. Salty and buttery attributes were perceived more with increasing salt levels of Cheddar cheese by the descriptive panel at 3mo, whereas bitter, brothy, and umami attributes were perceived less at the higher salt levels. However, this trend reversed at 6mo, when perception of salty, sour, bitter, buttery, lactone/fatty acid, and umami attributes increased with salt level. We conclude that consumers can distinguish even a 30% salt reduction and a gradually phased sodium reduction is needed to improve acceptability of lower sodium cheeses.
Dairy Technology and Innovation Laboratory, Western Dairy Center, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 84322. Electronic address: g.balsu@usu.edu.
Balasubramanian
B
Ganesan
Dairy Technology and Innovation Laboratory, Western Dairy Center, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 84322.
Kelly
K
Brown
Dairy Technology and Innovation Laboratory, Western Dairy Center, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 84322.
David A
DA
Irish
Dairy Technology and Innovation Laboratory, Western Dairy Center, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 84322.
Carl
C
Brothersen
Dairy Technology and Innovation Laboratory, Western Dairy Center, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 84322.
Donald J
DJ
McMahon
D002611:Cheese / Q000032:analysis*; D003258:Consumer Behavior; D005511:Food Handling; D061353:Food Storage; D006358:Hot Temperature; D006801:Humans; D006863:Hydrogen-Ion Concentration; D012965:Sodium Chloride / Q000032:analysis*; D013649:Taste; D014867:Water / Q000032:analysis
D014867:Water; D012965:Sodium Chloride
Cheddar cheese; Mozzarella; flavor; functionality; sodium reduction