Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, DL-starter culture, chymosin type and cheese ripening

被引：13

作者：

Akkerman, Marije ^{[1
]}

Kristensen, Lise Sondergaard ^{[2
]}

Jespersen, Lene ^{[2
]}

Ryssel, Mia Balling ^{[3
]}

Mackie, Alan ^{[4
,8
]}

Larsen, Nick Norreby ^{[5
]}

Andersen, Ulf ^{[6
]}

Norgaard, Maria Kumpel ^{[6
]}

Lokke, Mette Marie ^{[1
]}

Moller, Jean Robert ^{[1
,9
]}

Mielby, Line Ahm ^{[7
]}

Andersen, Barbara Vad ^{[7
]}

Kidmose, Ulla ^{[7
]}

Hammershoj, Marianne ^{[1
]}

机构：

[1] Aarhus Univ, Dept Food Sci, Blichers 20, DK-8830 Tjele, Denmark

[2] Univ Copenhagen, Dept Food Sci, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark

[3] Chr Hansen AS, Boge 10-12, DK-2970 Horsholm, Denmark

[4] Inst Food Res, Norwich Res Pk, Norwich NR47UA, Norfolk, England

[5] Thise Dairy, Sundsorevej 62, DK-7870 Roslev, Denmark

[6] Arla Foods R&D, Rordrumvej 2, DK-8220 Brabrand, Denmark

[7] Aarhus Univ, Dept Food Sci, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark

[8] Univ Leeds, Sch Food Sci & Nutr, Leeds LS2 9JT, W Yorkshire, England

[9] Lindholmvej 13,1tv, DK-8200 Aarhus, Denmark

来源：

INTERNATIONAL DAIRY JOURNAL | 2017年 / 70卷

关键词：

CHEDDAR CHEESE; CAMEL CHYMOSIN; SENSORY PROPERTIES; PARTIAL SUBSTITUTION; SALT; REDUCTION; PROTEOLYSIS; IMPACT; PH; MOISTURE;

D O I：

10.1016/j.idairyj.2016.10.011

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Reduced NaCl in semi-hard cheeses greatly affects textural and sensory properties. The interaction between cheese NaCl concentration and texture was affected by brining time (0-28 h), DL-starter cultures (C1, C2, and C3), chymosin type (bovine or camel), and ripening time (1-12 weeks). Cheese NaCl levels ranged from <0.15 to 1.90% (w/w). NaCI distribution changed during ripening; migration from cheese edge to core led to a more homogeneous NaCl distribution after 12 weeks. As ripening time increased, cheese firmness decreased. Cheeses with reduced NaCI were less firm and more compressible. Cheeses produced with C2 were significantly firmer than those produced with C1; cheeses produced with C3 had higher firmness and compressibility. In NaCl reduced cheese, use of camel chymosin as coagulant resulted in significantly higher firmness than that given using bovine chymosin. Overall, cheese NaCl content is reducible without significant textural impact using well-defined starter cultures and camel chymosin. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：34 / 45

页数：12

共 2 条

[1] Chemical, Textural and Ripening Characteristics of Semi-hard White Cheese Prepared from Camel Milk Using Camel Chymosin and Different Starter Cultures
Abbaschian, Somayeh
Ramezan, Yousef
Salami, Maryam
AGRICULTURAL RESEARCH, 2023, 12 (03) : 325 - 338
[2] Chemical, Textural and Ripening Characteristics of Semi-hard White Cheese Prepared from Camel Milk Using Camel Chymosin and Different Starter Cultures
Somayeh Abbaschian
Yousef Ramezan
Maryam Salami
Agricultural Research, 2023, 12 : 325 - 338

← 1 →