title: Texture, flavor, and sensory quality of buffalo milk Cheddar cheese as influenced by reducing sodium salt content.
abstract: The adverse health effects of dietary sodium demand the production of cheese with reduced salt content. The study was aimed to assess the effect of reducing the level of sodium chloride on the texture, flavor, and sensory qualities of Cheddar cheese. Cheddar cheese was manufactured from buffalo milk standardized at 4% fat level by adding sodium chloride at 2.5, 2.0, 1.5, 1.0, and 0.5% (wt/wt of the curd obtained). Cheese samples were ripened at 6 to 8 °C for 180 d and analyzed for chemical composition after 1 wk; for texture and proteolysis after 1, 60, 120, and 180 d; and for volatile flavor compounds and sensory quality after 180 d of ripening. Decreasing the salt level significantly reduced the salt-in-moisture and pH and increased the moisture-in-nonfat-substances and water activity. Cheese hardness, toughness, and crumbliness decreased but proteolysis increased considerably on reducing the sodium content and during cheese ripening. Lowering the salt levels appreciably enhanced the concentration of volatile compounds associated with flavor but negatively affected the sensory perception. We concluded that salt level in cheese can be successfully reduced to a great extent if proteolysis and development of off-flavors resulted by the growth of starter and nonstarter bacteria can be controlled.
authors.affiliation: Institute of Food Science and Nutrition, University of Sargodha, Sargodha-40100, Pakistan. Electronic address: anjum_ft@yahoo.com.
authors.forename: M A
authors.initials: MA
authors.lastname: Murtaza
authors.affiliation: National Institute of Food Science and Technology, University of Agriculture, Faisalabad-38040, Pakistan.
authors.forename: N
authors.initials: N
authors.lastname: Huma
authors.affiliation: National Institute of Food Science and Technology, University of Agriculture, Faisalabad-38040, Pakistan.
authors.forename: A
authors.initials: A
authors.lastname: Sameen
authors.affiliation: National Institute of Food Science and Technology, University of Agriculture, Faisalabad-38040, Pakistan.
authors.forename: M S
authors.initials: MS
authors.lastname: Murtaza
authors.affiliation: Institute of Food Science and Nutrition, University of Sargodha, Sargodha-40100, Pakistan.
authors.forename: S
authors.initials: S
authors.lastname: Mahmood
authors.affiliation: Institute of Food Science and Nutrition, University of Sargodha, Sargodha-40100, Pakistan.
authors.forename: G
authors.initials: G
authors.lastname: Mueen-ud-Din
authors.affiliation: Institute of Food Science and Nutrition, University of Sargodha, Sargodha-40100, Pakistan.
authors.forename: A
authors.initials: A
authors.lastname: Meraj
mesh_terms: D000818:Animals; D002020:Buffaloes; D002611:Cheese / Q000032:analysis* / Q000382:microbiology; D005260:Female; D005511:Food Handling / Q000379:methods; D005524:Food Technology / Q000379:methods; D006801:Humans; D008892:Milk / Q000737:chemistry*; D059748:Proteolysis; D012677:Sensation; D012903:Smell; D012964:Sodium / Q000032:analysis*; D012982:Sodium, Dietary; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis; D014867:Water / Q000032:analysis
chemical_list: D012982:Sodium, Dietary; D055549:Volatile Organic Compounds; D014867:Water; D012964:Sodium
keywords: Cheddar cheese; flavor; sensory quality; sodium salt; texture