title: The influence of salt concentration on the chemical, ripening and sensory characteristics of Iranian white cheese manufactured by UF-Treated milk.
abstract: Iranian White cheese was manufactured from ultrafiltered cows' milk using different concentrations of salt consisting of 1, 2.5, 4% and salt free. Chemical composition, proteolysis, counts for lactic acid bacteria and sensory evaluation were examined during 90 d of ripening. It was found that the use of different salt concentrations significantly influenced all chemical composition, proteolysis, total number of lactic acid bacteria and sensory characteristics of the cheeses. Increasing the salt concentrations caused a proportional decrease in proteolysis determined by both urea-PAGE of caseins and RP-HPLC of peptides. With increased salt concentration, total number of lactic acid bacteria decreased. Cheeses with 1 and 2.5% salt were suitable and acceptable in odour and flavour that may be due to the proportional level of proteolysis products. In conclusion, reducing salt concentration from 4 to 2.5 and 1% had no ineligible effect on the quality and acceptability of the cheese.
authors.affiliation: Damaneh Sahand Dairy Plant,Damaneh Sahand Co.,Khosroshah,Tabriz,Iran.
authors.forename: Mostafa
authors.initials: M
authors.lastname: Soltani
authors.affiliation: Department of Food Engineering,Faculty of Agriculture,Cukurova University,01330 Adana,Turkey.
authors.forename: Nuray
authors.initials: N
authors.lastname: Guzeler
authors.affiliation: Department of Food Engineering,Faculty of Engineering,Inonu University,44280 Malatya,Turkey.
authors.forename: Ali A
authors.initials: AA
authors.lastname: Hayaloglu
mesh_terms: D000818:Animals; D002364:Caseins / Q000032:analysis; D002417:Cattle; D002611:Cheese / Q000032:analysis* / Q000382:microbiology; D005511:Food Handling / Q000379:methods*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007492:Iran; D008892:Milk / Q000737:chemistry*; D010455:Peptides / Q000032:analysis; D059748:Proteolysis; D012677:Sensation; D012903:Smell; D012965:Sodium Chloride / Q000032:analysis*; D013649:Taste; D014462:Ultrafiltration
chemical_list: D002364:Caseins; D010455:Peptides; D012965:Sodium Chloride
keywords: Iranian white cheese; Salt concentration; UF-treated milk; ripening; sensory characteristics