engleski

Production of feta cheese with a reduced salt content

Sodium chloride (NaCl) is crucial for the proper functioning of the organism and has a key role in many physiological processes. However, excessive sodium intake causes higher blood pressure, heart, and cardiovascular diseases. Within the strategy based on the lowering of the NaCl intake in the Republic of Croatia, food production with the lower salt content is encouraged. Cheese is one of the foodstuffs that is widely consumed and has a high ratio of salt especially cheese in brine. This study aimed to investigate whether the replacement of 50 % of NaCl with microparticulate salt in brine influences the physicochemical and sensory properties of feta cheese during maturation. Because of its larger surface area, microparticulate salt increases the salinity and thus smaller amounts can be added into the foodstuff compared to the classic NaCl. Analyses of texture, salt content, physicochemical analyses, as well as microbiological and sensory analyses, were performed after 7, 14, 21 and 28 days of cold storage. Based on the results it can be concluded that microparticulate NaCl may serve as a replacement for NaCl up to 50 % without significant change in the physicochemical and sensory properties of the cheese compared to the control sample.

Feta cheese, micronized salt, NaCl, texture, sensory analysis

nije evidentirano