Emerging Innovations to Reduce the Salt Content in Cheese; Effects of Salt on Flavor, Texture, and Shelf Life of Cheese; and Current Salt Usage: A Review

A comparative analysis of the nutritional composition of several dairy products in the Romanian market

The aim of this study was to provide customers with additional information by analyzing and comparing the nutritional data of different dairy product varieties in Romania. Milk is an ideal source of nutrition because it contains a balanced combination of carbohydrates, proteins, fats, minerals, and vitamins. In this study, the nutritional constituents of dairy products from Romania were examined. In total, the nutritional characteristics of 143 dairy products: milk (N-42), sour cream (N-37), cheese (N-40) and butter (N-24) (energetic value, fat content, fat of which saturated fatty acids, carbohydrates, sugar, proteins, salt, calcium) were collected from the market and statistically analyzed. The average energy values of the studied dairy products were 188/261 kJ/100 ml for milk, 610/739/1091 kJ/100 g for sour cream, 2359/3022 kJ/100 g for butter and 1306 kJ/100 g for cheese. The fat concentration of the studied products was standardized. Based on the cluster analysis, some products whose characteristics differed significantly included Gordon milk (1.5%, 3.5%), Keresztúri and Szépvízi cheese.

A new innovative breakthrough in the production of salt from bittern using a spray dryer

Spray dryer had long been used to dry liquid materials and produce dry crystalline products. However, the drying of the bittern to produce quality salt crystals has not been widely published. Therefore, the purpose of this study was to examine the effect of drying conditions of the bittern using a spray dryer to produce salt with a high natrium chloride (NaCl) content. Drying was carried out in the hot air temperature (105-125 °C), drying air flow rate (25-45 ml/min), feed flow rate (20-30 ml/min), and concentration of maltodextrin (10-30%). The parameters were observed water content, NaCl content, yield, and mean particle diameter size (MPDS). The results showed that the inlet air temperature of 125 °C can significantly reduce the water content faster and produce higher NaCl levels than the inlet air temperature of 105 °C. The salt crystals produced at higher maltodextrin concentrations have lower water content and high NaCl content. The best-operating conditions are at a hot air temperature of 125 °C, a drying airflow rate of 45 m/s, and a maltodextrin concentration of 25% because it produces salt crystals with high NaCl content. Overall, these results indicate that the bittern can be dried using a spray dryer with potential NaCl content as a raw material for the pharmaceutical industry.

The Reduction of Salt in Different Cheese Categories: Recent Advances and Future Challenges

Public awareness about excessive sodium intake and nutrition claims related to salt content entail the need for food industries to carefully reconsider the composition and processing of high sodium foods. Although in some products the reformulation with alternative ingredients is commonly practiced, in cheese the reduction of salt is still a challenging task, as sodium chloride exerts multiple and fundamental functions. Salt favors the drainage of the residual whey, enhances the taste and the aroma profile, regulates the texture, the final pH, the water activity, and affects the microbial growth. Ultimately, salt content modulates the activity of starter and non-starter lactic acid bacteria (NSLAB) during cheese manufacturing and ripening, influencing the shelf-life. Any modification of the salting procedure, either by reducing the level of sodium chloride content or by replacing it with other salting agents, may affect the delicate equilibrium within the above-mentioned parameters, leading to changes in cheese quality. The decrease of Na content may be differently approached according to cheese type and technology (e.g., soft, semi-hard, hard, and mold-ripened cheeses). Accordingly, targeted strategies could be put in place to maintain the overall quality and safety of different cheeses categories.

Effect of Salt Content Reduction on Food Processing Technology

Higher salt intake is associated with the risk of cardiovascular and kidney diseases, hypertension and gastric cancer. Salt intake reduction represents an effective way to improve people’s health, either by the right choice of food or by a reduction of added salt. Salt substitutes are often used and also herb homogenates are treated by high pressure technology. Salt reduction significantly influences the shelf life, texture, pH, taste, and aroma of cheese. The composition of emulsifying salts or starter cultures must be modified to enact changes in microbial diversity, protease activity and the ripening process. The texture becomes softer and aroma atypical. In bakery products, a salt reduction of only 20–30% is acceptable. Water absorption, dough development, length and intensity of kneading and stability of dough are changed. Gluten development and its viscoelastic properties are affected. The salt reduction promotes yeast growth and CO₂ production. Specific volume and crust colour intensity decreased, and the crumb porosity changed. In meat products, salt provides flavour, texture, and shelf life, and water activity increases. In this case, myofibrillar proteins’ solubility, water binding activity and colour intensity changes were found. The composition of curing nitrite salt mixtures and starter cultures must be modified.

Phenotypic and phylogenetic characterization of Lactobacillus species isolated from traditional Lighvan cheese

Abstract

Lighvan cheese (Lighvan panir) is among the most famous traditional cheese in Iran for its desired aroma and flavor. Undoubtedly, the lactic acid bacteria especially the genus Lactobacillus are the critical factors in developing the aroma, flavor, and texture in Lighvan cheese. In this study, the Lactobacillus population of the main Lighvan cheese was investigated. The Lactobacillus of the main Lighvan cheese was isolated using specific culture methods according to previously published Guidelines. Then, the phylogenetic features were investigated and the phenotypic characteristics were examined using specific culture methods. Twenty-eight Gram-positive bacterial species were identified belonged to the genus Lactobacillus. According to the same sequences as each other, three groups (A, B, and C) of isolates were categorized with a high degree of similarity to L. fermentum (100%) and L. casei group (L. casei, L. paracasei, and L. rhamnosus) (99.0 to 100%). Random amplified polymorphic DNA (RAPD) fingerprint analysis manifested the presence of three clusters that were dominant in traditional Lighvan cheese. Cluster І was divided into 4 sub-clusters. By the result of carbohydrate fermentation pattern and 16S rRNA sequencing, isolates were identified as L. rhamnosus. The isolates in clusters II and III represented L. paracasei and L. fermentum, respectively as they were identified by 16S rRNA sequencing and fermented carbohydrate patterns. Our result indicated that the specific aroma and flavor of traditional Lighvan cheese can be related to its Lactobacillus population including L. fermentum, L. casei, L. paracasei, and L. rhamnosus.

Graphical abstract

Sodium Reduction in Traditional Fermented Foods: Challenges, Strategies, and Perspectives

Sodium salt is a pivotal ingredient in traditional fermented foods, but its excessive consumption adversely affects human health, product quality, and production efficiency. Therefore, reducing sodium salt content in traditional fermented foods and developing low-sodium fermented foods have attracted increasing attention. Given the essential role of sodium salt in the safety and quality of fermented foods, appropriate approaches should be applied in the production of low-sodium fermented foods. In this review, the challenges of sodium reduction in traditional fermented foods are presented, including the possible growth of pathogenic bacteria, the formation of hazardous chemicals, flavor deficiency, and texture deterioration. Physical, chemical, and biological strategies are also discussed. This review provides references for improving the quality and safety of low-sodium fermented foods.

Evolution during Three Ripening Stages of Évora Cheese

The variability and heterogeneity found in Évora cheeses, Protected Designation of Origin (PDO), can affect consumers’ choices. Assessing the ripening conditions and their effect can be helpful. To study the effect of ripening duration in Évora cheese PDO, sensory and chemical analyses were performed in cheese samples subjected to 30, 60, and 120 days of ripening under controlled conditions (temperature 14 to 15 °C and humidity 65 to 70%). Sensory analysis was conducted with a homogenous panel previously familiarized with the product after a short training period, and chemical analyses including pH, moisture, NaCl content, a_w, and salt-in-moisture were determined. Panelists were able to distinguish the differences in the organoleptic characteristics of the three cheese stages, and chemical determinations showed significant differences between stages. Interrater agreement was higher in the sensory evaluation of cheeses with a longer maturation period. As expected, cheeses in the 120 days ripening period presented lower pH, moisture, and water activity and had higher salt-in-moisture content. This stage received the highest scores in hardness and color of the crust, intensity, pungency of the aroma, intensity of taste and piquancy, and firmness and granular characteristics of texture. Overall acceptance of cheese samples was positive, regardless of the ripening stage, which probably reflects both the homogeneity of taster profiles and the previous knowledge of this particular product. The degree of ripeness influences the physical, chemical, and sensory characteristics but does not affect the acceptance of this product by the consumer.