The effect of reduction of NaCl content on selected parameters during ripening of cheese

Authors

  • Vendula Pachlová Tomas Bata University in Zlí­n, Faculty of Technology, Department of Food Technology, Vavrečkova 275, 760 01, Zlí­n, Czech Republic https://orcid.org/0000-0002-0627-9781
  • Richard Adámek Tomas Bata University in Zlí­n, Faculty of Technology, Department of Food Technology, Vavrečkova 275, 760 01, Zlí­n, Czech Republic https://orcid.org/0000-0002-6625-4498
  • Martina Bučková Tomas Bata University in Zlí­n, Faculty of Technology, Department of Food Technology, Vavrečkova 275, 760 01, Zlí­n, Czech Republic https://orcid.org/0000-0002-7703-4829
  • Pavel Pleva Tomas Bata University in Zlí­n, Faculty of Technology, Department of Environmental Protection Engineering, Vavrečkova 275, 760 01, Zlí­n, Czech Republic
  • Kateřina Moudrá Tomas Bata University in Zlí­n, Faculty of Technology, Department of Food Technology, Vavrečkova 275, 760 01, Zlí­n, Czech Republic

DOI:

https://doi.org/10.5219/1086

Keywords:

cheese, cheese ripening, proteolysis, biogenic amines, salt content

Abstract

The aim of this work was to observe chemical and physical changes in Dutch-type cheese during ripening depending on salt concentration. Ripening is one of the most important factors influencing the sensory quality of cheese and therefore the cheese production should be studied. Among the substances which are formed during ripening belong the biogenic amines which are produced by the decarboxylation of amino acids. These amino acids are created during proteolysis. The salt content largely affects the intensity of the ripening process, but also other cheese parameters such as dry matter content, hardness or content of biogenic amines. In the course of 3 months ripening of model cheeses with different cultures and with different salt content, the effect of the salt on pH, dry matter content, free amino acids and biogenic amines content and hardness was monitored. The concentration of NaCl affected the dry matter content and the hardness of the samples. The reduction in salt content contributes to the higher accumulation of biogenic amines during ripening.

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References

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Published

2019-09-28

How to Cite

Pachlová, V. ., Adámek, R. ., Bučková, M. ., Pleva, P. ., & Moudrá, K. . (2019). The effect of reduction of NaCl content on selected parameters during ripening of cheese. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 695–699. https://doi.org/10.5219/1086

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