Impact of Reducing Salt on Cheddar Cheese Quality
Author Information
Author(s): Wang Xinping, Kang You, Gao Lei, Zhao Yujuan, Gao Yansong, Yang Ge, Li Shengyu
Primary Institution: Department of Food Science and Engineering, College of Agricultural, Yanbian University
Hypothesis
How does reducing salt concentration affect the microbial community and flavor compounds in cheddar cheese?
Conclusion
Cheddar cheese with 1.5% salt is similar in quality to traditional varieties, while 1.0% salt cheese shows significant changes in composition and microbial structure.
Supporting Evidence
- Cheddar cheese with 1.5% salt concentration maintains quality similar to traditional varieties.
- 1.0% salt cheese shows significant changes in texture and microbial community.
- Reduced salt content leads to increased microbial diversity and volatile flavor compounds.
Takeaway
This study shows that using less salt in cheddar cheese can still keep it tasty, but too little salt can change the cheese's flavor and safety.
Methodology
The study analyzed cheddar cheese with different salt concentrations using physicochemical tests, texture analysis, gas chromatography-mass spectrometry, and microbial sequencing.
Limitations
The study may not account for all variables affecting cheese quality and microbial growth.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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