Czech J. Food Sci., 2023, 41(2):103-110 | DOI: 10.17221/239/2022-CJFS


Formation of sensory active substances during ripening of Dutch-type cheese with reduced salt contentOriginal Paper

Irena Němečková1*,, Šárka Trešlová1,, Helena Čížková2,, Tereza Rambousková2,, Jan Forejt1,, Zdeněk Švandrlík1,, Vojtěch Kružík2,, Dana Gabrovská3
1 Dairy Research Institute, Prague, Czech Republic
2 Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic
3 Czech Institute for Agri-Food Research and Innovation, Prague, Czech Republic

The reduction of NaCl content in cheeses is nutritionally desirable but quite challenging due to NaCl's key role during cheese production and ripening. We focused on reformulated Dutch-type cheeses ripened for 120 days and their microbiological and sensory characteristics, including of determining organic acids (electrophoresis) and volatile substances (SPME-GC-MS analysis). Experimental batches contained 0.64, 0.90, and 1.19% NaCl or 0.77% NaCl together with 0.33% KCl. The influence of salts on lactose and citrate metabolism (the formation of lactic, acetic, and formic acid, ethanol, diacetyl, acetoin and 2,3-butanediol), proteolysis (the formation of glutamic acid), lipolysis and β-oxidation of fatty acids (the formation of 2-butanone, 2-butanol, hexanal, hexanoic and octanoic acid) was undetected. Contrarily, brining conditions affected the contamination of cheese surfaces with yeasts and halotolerant microorganisms and cheese consistency. While a typical consistency was formed only in the cheeses with 1.19% NaCl acceptable saltiness was declared in the cheeses with the content of salts 0.90% or higher. The partial replacement of NaCl with KCl caused metallic off-taste in the cheeses that ripened longer than Consistent acceptance seems to be the most limiting factor for the tested reformulation appears.

Keywords: brining; cheese microbiome; organic acids; reformulation; volatile substances

Accepted: March 23, 2023; Prepublished online: April 12, 2023; Published: April 27, 2023  Show citation

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Němečková I, Trešlová Š, Čížková H, Rambousková T, Forejt J, Švandrlík Z, et al..
Formation of sensory active substances during ripening of Dutch-type cheese with reduced salt content. Czech J. Food Sci. 2023;41(2):103-110. doi: 10.17221/239/2022-CJFS.
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