Dry-salted Cheeses Research Articles

Influence of Salting on Physicochemical and Sensory Parameters of Blue-Veined Cheeses

Salting influences microbial growth, enzymatic activity, and biochemical reactions during ripening, thus contributing to the final quality of cheese. The aim of this study was to evaluate the influence of different salting methods (dry salting at 12, 24, and 48 h; salting in brine; and salting of partially drained curd, before moulding) on the chemical (moisture and salt content), physicochemical (pH, titratable acidity, and water activity), and sensory characteristics (texture profile analysis, colour, and sensory attributes) of industrial blue-veined cheese. Dry-salted cheeses had lower moisture content and water activity, and higher salt/moisture content and acidity than those salted in brine and in the partially drained curd. Dry-salted cheeses were also characterised by higher values for hardness, fracturability, and instrumental gumminess. Dry-salted cheeses showed differences only in the red/green colour component (a*), with the cheeses salted in the partially drained curd being less greenish. All cheeses scored high (around 7) in the tasters’ overall impression, with the dry-salted cheeses at 12 and 24 h showing optimal growth and distribution of mould, as well as better flavour and texture.

Influence of Salting Method on the Chemical and Texture Characteristics of Ovine Halloumi Cheese.

The effects of dry salting for 24 h, or brine salting under different conditions (i.e., 7%, 10%, or 13% NaCl (w/w) at 4 or 20 °C for 3, 6, 24, or 48 h) on ovine Halloumi cheese composition and textural properties were studied. In the brine-salted cheeses, the moisture content, ranging from 45.53 ± 0.7 to 53.55 ± 0.6 g/100 g, was decreased as the concentration and temperature of brine and salting time were increased. In contrast, the salt content, ranging from 2.17 ± 0.01 to 4.97 ± 0.10 g/100 g, increased by increasing the salting time and brine concentration, and the increased sodium content of cheeses was correlated with their decreased potassium content. Cheeses dry-salted for 24 h contained higher levels of calcium (1064–1093 mg/100 g) than brine-salted cheeses kept for 24 or 48 h (751–922 mg/100 g). The same trend was observed for phosphorus, magnesium, and potassium content. In addition, dry-salted cheeses showed significantly (p < 0.05) lower hardness and fracturability values, compared to cheeses brine salted at 13% brine for more than 24 h, independently of the brine temperature. It was concluded that dry salting of Halloumi cheese for one day was the most appropriate salting method for dietary and nutritious reasons.

Effect of Salting Technique on Shreddability, Texture Profile and Microstructure of the Pre-Acidified Cowâ??s Mozzarella Cheese

The aim is to investigate the effect of salting technique together with type of pre-acidification used acid on shreddability, texture profile and microstructure of the full fat cow’s Mozzarella cheese. Mozzarella cheeses were made conventionally from standardized full fat cow’s milk; pre-acidified with either citric, lactic or acetic acid drop-wise to pH of 6.3, using 2.5% activated Yoghurt starter culture and rennet (1.5 g/100 Kg). The milled curds were salted either by the brining technique or by dry salting. The obtained results indicated that, the brine salted cheeses were associated with significant increments in the values of dry matter, protein, fat, calcium, cohesiveness, springiness and adhesiveness. While the application of dry salting led to increase the values of ash, lactose, salt, sodium, hardness, cohesiveness, gumminess and shredding efficiency. Moreover, the microstructure of the brine salted cheeses was more porous, whereas the dry salted cheeses appeared with more homogeneous and continuous protein matrix as well as less pockets. The lactic pre-acidified cheeses were the most shreddable cheeses and distinguished with the highest dry matter, protein, ash, sodium, pH, hardness and cohesiveness, as well as reflected the densest protein network with narrow fat voids. The application of acetic acid was associated with significant increments in the values of fat, lactose, springiness and adhesiveness. Moreover, the citric pre-acidified cheese showed a combination of many larger channels and smaller pores giving an increased porous structure with more sharpened protein fibers.

Effect of salt and fat reduction on the composition, lactose metabolism, water activity and microbiology of Cheddar cheese

There is an increasing focus on the development of cheese with reduced-fat and salt contents, owing to greater consumer focus on the profiling and intake management of nutrients. The current study evaluated the effects of reducing fat and salt, each by 30 and 50%, on the composition, microbiological and biochemical characteristics of Cheddar-style cheese over a 270-day ripening period. Reducing salt from 1.9 to 1.2 or 0.9% (w/w) significantly increased (P < 0.05) moisture, lactic acid, lactic acid-to-protein ratio and water activity and reduced the mean level of residual lactose and starter culture die-off during ripening. Reducing fat from 33 to 22 or 16% (w/w) resulted in significant increases in moisture, protein and lactic acid and reductions in salt-in-moisture, moisture-in-non-fat substances and lactic acid-to-protein ratio. Lactose content, pH and water activity were significantly affected by the interaction of fat and salt. The pH changed during the course of ripening, decreasing in full-fat full-salt cheese, increasing in half-fat reduced-salt and half-fat half-salt cheeses and remaining constant in other cheeses with different fat and salt levels. After 270 days of maturation at 8 °C, the full-fat full-salt cheese had lower concentrations of lactic acid and free amino acids and pH and a higher lactic acid-to-protein ratio than the reduced-fat reduced-salt or half-fat half-salt cheeses. The current results, together with a follow-on communication on the impacts of reducing fat and salt on physical and sensory properties, will provide a knowledge platform which should facilitate the commercial development of reduced-salt, reduced-fat, dry-salted cheeses.

EFFECT OF SALTING METHOD ON THE QUALITY OF MUENSTER - TYPE CHEESE.

To compare between the effect of brining or dry salting method on the quality of Muenster type cheese, cow, buffalo and goat milks were individually processed into Muenster type cheese. Each groups of cheese divided into two portions, first was brined for 24 hours in saturated brine solution, while the other portion was salted by sprinkling the dry salt on both surface of the cheese for four days. Cheese was sorted for 60 days at 18 C. Samples were chemically and organoleptically analyzed. Obtained results showed that moisture content and yield were higher in dry salting cheese, while brined salted cheese had higher TS, salt, ash, protein, fat, SN, NPN and TVFA Content Organoleptic evaluation was of higher scoring points for dry salted cheese than brined cheese. Always cows milk cheese gained the highest scoring points, while goat milk cheese gained the lowest scoring points.

Effect of some technological parameters on microbiological, chemical and sensory qualities of Civil cheese during ripening

The objective of this research was to determine the effects of different ripening methods [brine salting, dry salting, incorporating with Lor cheese (LR) and vacuum packaging] of Civil cheeses on its microbiological, chemical and sensory properties. Civil cheeses were analysed on the 2nd, 30th, 60th and 90th day of ripening. Chemical compositions of the cheeses were significantly different. While the highest dry matter and titratable acidity values were determined on dry salted cheeses, the highest fat and fat in dry matter contents were found in Civil cheese ripened together with LR. The water‐soluble nitrogen and ripening index values were lower in cheese ripened incorporating with LR. Excessive proteolysis was not seen in any of cheese samples. The ripening in different methods affected microbiological and sensory properties of Civil cheese. Panellists preferred vacuum packaging and dry‐salting cheeses compared to the other samples on the 90th day of ripening.

Influence of processing and ripening parameters on starter, non-starter and propionic acid bacteria and on the ripening characteristics of semi-hard cheeses

The influence of varying process (curd washing, drain pH, dry or brine salting) and ripening (at 9 or 12°C without a hot room step) parameters on manufacture and on biochemical changes during ripening of semi-hard cheeses with propionic acid bacteria (PAB) was studied. Levels of secondary proteolysis were significantly higher and viable thermophilic culture counts decreased at a faster rate in the dry-salted cheeses compared with the brine-salted cheeses. Increased ripening time and temperature resulted in increased PAB counts, levels of acetate, propionate, primary and secondary proteolysis. Increased cheese pH was significantly correlated with increased PAB counts during ripening. The washed-curd, dry-salted cheeses at 182 d of ripening at 12°C resulted in counts of PAB and levels of acetate and propionate similar to those of Swiss-type control cheeses ripened with a hot room temperature. The approach described may be used to manufacture Swiss-type cheese using technologies associated with Cheddar-type manufacture.

Survey of Salty and Sweet Whey Composition from Various Cheese Plants in Wisconsin

Salty whey is currently underutilized in the dairy industry because of its high salt content and increased processing and disposal costs. Salty whey accounts for 2 to 5% of the total whey generated during Cheddar and other dry-salted cheese manufacture. Because relatively little information is available on salty whey, this study was conducted to determine the range of compositional components in salty whey from commercial cheese plants. Gross compositional differences in percent protein, salt, solids, and fat between sweet whey and salty whey from various dry-salted cheeses from 8 commercial plants were determined. Differences between individual whey protein compositions were determined using sodium dodecyl sulfate-PAGE. Average total solids, fat, and salt content were significantly greater in the salty whey compared with the corresponding sweet whey. True protein was reduced in salty whey although great variability existed among samples. Individual whey proteins identified included lactoferrin (Lf), BSA, immunoglobulin G, β-lactoglobulin, and α-lactalbumin. Salty whey showed an increase in Lf content and a decrease in α-lactalbumin and β-lactoglobulin content when compared with sweet whey. Salty whey may be a source of Lf, potentially increasing its value to whey processors. However, the compositional assessments showed that commercial salty whey is a highly variable waste stream.

Effect of yeast and bacterial adjuncts on the CLA content and flavour of a washed-curd, dry-salted cheese

Three strains of Propionibacterium freudenreichii ssp. shermanii that converted free linoleic acid to conjugated linoleic acid (CLA) in laboratory media were used as adjunct strains, together with strains of Geotrichum candidum and Yarrowia lipolytica, to make a dry-salted, washed-curd cheese. Lactobacillus fermentum was included to produce ethanol (from lactose), a potential substrate for ethyl ester synthesis, while Lactobacillus rhamnosus was used to control the adventitious non-starter lactic acid bacteria population. The total (esterified plus free) level of CLA was similar in the control and experimental cheeses and remained unchanged over 4 months of ripening. Addition of linoleic acid-rich safflower oil to the cheese curd increased the concentration of free linoleic acid generated in the cheese but the CLA content did not change. Free linoleic acid was released by the yeast lipase(s) but there was no conversion to CLA. High concentrations of ethyl esters were produced in the cheeses made with added yeast, giving a fruity flavour.