Abstract
The effects on the texture, rheology, and microstructure of costeño-type artisan cheese caused by the substitution and reduction of NaCl and the increase in cooking temperature during cheese production were studied using a multiscale approach that correlates responses at the macroscopic and microscopic levels. The decrease in the NaCl content, the partial substitution by KCl, and the increase in the cooking temperature before the serum drainage showed physicochemical, textural, and rheological differences between the cheeses. The microstructure was not affected by the reduction in salt or by modifications in the cheese making. The cheeses with an increase in the cooking temperature before the whey drainage stage and reduced NaCl by 5% and 7.5% (Q2 and Q3, respectively) showed similarity with the physicochemical composition and textural attributes of the control cheese (QC). Overall, this study contributes to the design of cheeses with specific functionalities through multiscale modeling.
Highlights
Salt (NaCl) is the primary source of sodium in the human diet
We hypothesized that by increasing the cooking temperature during the cheese-making procedure, one could reduce the curd’s moisture content. This is because higher temperatures increase hydrophobic interactions, causing more syneresis and contraction of the curd. This decreases the amount of moisture retained in the matrix of cheese [14,22,23], which would create a costeño-type cheese with characteristic hardness with lower salt content
The cheese microstructure can be viewed as a continuous protein gel network disrupted with interspersed fat Figure 4A–F shows the microstructure of the experimental costeño-type cheeses
Summary
Salt (NaCl) is the primary source of sodium in the human diet. Its high consumption has been linked to hypertension and, an increased risk of stroke and premature death due to cardiovascular diseases [1,2]. This is because higher temperatures increase hydrophobic interactions, causing more syneresis and contraction of the curd This decreases the amount of moisture retained in the matrix of cheese [14,22,23], which would create a costeño-type cheese with characteristic hardness with lower salt content. This research’s objective was to study the effect of sodium reduction and partial substitution by KCl and to increase the cooking temperature in the production of costeño-type cheese through a multiscale approach. This approach studied the relationships between composition, cooking temperature, and properties (microscopic and macroscopic) when reducing NaCl concentration
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