Naslov
Production of Feta Cheese with a Reduced Salt Content

Autori
Lisak Jakopović, Katarina ; Barukčić, Irena ; Božić, Angela ; Božanić, Rajka

Izvornik
Hrana u zdravlju i bolesti (2233-1220) 9 (2020), 1; 9-15

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Feta cheese ; Micronized salt ; NaCl ; Texture ; Sensory analysis

Sažetak
Sodium chloride (NaCl) is crucial for proper functioning of the organism and plays a key role in many physiological processes. However, excessive sodium intake causes health disorders like elevated blood pressure, heart and cardiovascular diseases. Within the strategy based on lowering the NaCl intake in the Republic of Croatia, thus 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 micronized salt in brine influences the physicochemical and sensory properties of feta cheese during maturation. Because of its larger surface area, micronized 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 and sensory analyses were performed after 7, 14, 21 and 28 days of cold storage. Based on the results it can be concluded that micronized 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.

Izvorni jezik
Engleski

Znanstvena područja
Biologija, Prehrambena tehnologija

POVEZANOST RADA