Abstract
One of the main objectives of the present study was to investigate by different analytical techniques (physicochemical analysis, dynamic rheology, and synchronous fluorescence spectroscopy) the impact of the NaCl reduction and its substitution by KCl on the molecular structure and fat melting of Cantal-type cheese. Molecular structure changes were investigated on five cheese sample formulations from 20 to 60 °C with five offsets using SF spectroscopy coupled with independent components analysis. Results showed that significant differences were observed for protein, Cl, Ca, Na and K contents of cheeses. Complex viscosity decreased as the temperature increased for the different cheeses. SF spectroscopy provided relevant information related to protein and fat structures with varying salt concentrations and type during melting, allowing investigation of molecular structure changes of the cheeses. In addition, similar fat melting temperatures for each cheese were obtained regardless the technique used (dynamic rheology and fluorescence).
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