Influence of salt content on the chemical, rheological and sensory properties of Gouda cheese.

Abstract: Salt level markedly influences cheese flavor and aroma, rheology and texture properties and cooking performance, hence, overall quality. The objective of this study was to study Gouda cheese manufactured with varying NaCl content (varying salting time) as regards the rheological properties, moisture, the salt%, salt/Moisture, fat%, titratable acidity, different ripening indices as well as sensory evaluation for appearance, texture and flavor as affected by salt content. Cheese ripening indices expressed as WSN/TN and T.V.F.A. showed the highest values in Gouda cheese brined for 12hr, and decreased in cheeses with increasing salt content indicating an effect of salt content on proteolysis and lipolysis. Hardness, springiness, gumminess and chewiness increased during ripening up to 60th day (about 8th week) and then decreased after that. Those values for appearance, texture and flavor were increased in cheeses with increasing salt content (salting for 48 hours and ripening for 90 days). This was directly proportional to the effect of salt content. Cheese salted for 48 hours gained the highest scores of organoleptic properties followed by the cheese salted for 36 hours, 24 hours and 60 hours while the cheese salted for 12 hours gained the lowest score.
Since many factors affect the salting uptake and distribution in cheese, and sodium is required for regulation of blood pressure, consequently, we aimed to the produce low salt level Gouda cheese along with the increased demand for reduced-sodium foods, including cheese.
Publication year 2009
Pages 1441-1452
Organization Name
City Cairo
serial title Egypt J. Agric. Res
Author(s) from ARC
Publication Type Journal
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