Reducing salt in imitation cheese: Effects on manufacture and functional properties

M. El-Bakry, F. Beninati, E. Duggan, E. D. O'Riordan, M. O'Sullivan

Research output: Contribution to journalArticlepeer-review

24 Citations (Scopus)

Abstract

Imitation cheeses (48% moisture, 0-1.5% NaCl) were manufactured using a Farinograph or Blentech cooker. The effects of NaCl reduction on cheese manufacture, functionality (assessed by texture profile analysis, flowability, dynamic rheology and microscopy), microbiological stability and sensory attributes were investigated. Reducing NaCl concentration decreased processing times and mixing energy required during manufacture and, post-manufacture, decreased cheese hardness, G' values at 25. °C and crossover temperature and increased fat globule size. Cheeses from both cookers showed the same trend in functionality. Microbial stability was reduced at 0% NaCl, and the sensory panellists preferred the 50% reduced NaCl cheese to the standard.

Original languageEnglish
Pages (from-to)589-596
Number of pages8
JournalFood Research International
Volume44
Issue number2
DOIs
Publication statusPublished - Mar 2011
Externally publishedYes

Keywords

  • Blentech cooker
  • Farinograph
  • Imitation cheese
  • Salt reduction
  • Torque measurement

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