Usage of Himalayan salt in white cheese production as a brine to improve rheological and sensorial properties

Yıl 2024, Cilt: 42 Sayı: 3, 814 - 821, 12.06.2024

Yılmaz Özcan Hatice Şanlıdere Aloğlu Salih Karasu

Öz

This study aimed to investigate the effects of Himalayan salt on the physicochemical, microbiological, sensory and rheological properties of white cheese. For this purpose, five different brine solutions were prepared as follows; K (Control), B (White Himalayan Salt), K (Red Himalayan Salt), 1:1B (White: Rock salt), 1:1K (Red: Rock salt). While there was no significant difference between the value of dry matter, pH and ash content of the samples, the results of M17 agar were found the highest in the samples prepared with red Himalayan salt (p<0.05). The viscoelastic solid character (G’) of the samples increased with the addition of White and red Himalayan salt. The data obtained from frequency sweep test were fitted to power law model. The model parameters of K’ and K’’ were found to be 4184.04-9019.83 Pasn. The cheese samples produced with red Himalayan salt showed significantly higher K’ than the samples produced with white Himalayan salt and control sample (p<0.05). The using of different Himalayan salt color significantly increased the “a*” values of the samples, and the “b*” value decreased during storage period both two Himalayan salt usage. The results of this study indicated that the using of Himalayan salt could improve rheological properties of the white cheese samples without significant changing in sensorial and physicochemical properties.

Anahtar Kelimeler

Cheese, Rheology, Texture, Viscoelastic Properties

Kaynakça

• [1] Sezgin E, Atamer M, Koçak C, Yetişemiyen A, Gürsel A, Gürsoy A. Süt Teknolojisi. Ankara: Ankara Üniversitesi Basımevi; 2007. p. 137.
• [2] Topçu A, Saldamli I. Proteolytical, chemical, textural and sensorial changes during the ripening of Turkish white cheese made of pasteurized cows' milk. Int J Food Prop 2006;9:665–678. [CrossRef]
• [3] Park G, Yoo H, Gong Y, Cui S, Nam SH, Ham KS, et al. Feasibility of rapid classification of edible salts by a compact low-cost laser-induced breakdown spectroscopy device. Bull Korean Chem Soc 2015;36:189–197. [CrossRef]
• [4] Papp Z. Morphological and microchemical characterization of Himalayan salt samples. Rev Roum Chim 2016;61:169–174.
• [5] Akkerman M, Kristensen LS, Jespersen L, Ryssel MB, Mackie A, Larsen NN, et al. Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, dl-starter culture, chymosin type and cheese ripening. Int Dairy J 2017;70:34–45. [CrossRef]
• [6] Fucà N, McMahon DJ, Caccamo M, Tuminello L, La Terra S, Manenti M, et al. Effect of brine composition and brining temperature on cheese physical properties in Ragusano cheese. J Dairy Sci 2012;95:460–470. [CrossRef]
• [7] Thibaudeau E, Roy D, St-Gelais D. Production of brine-salted Mozzarella cheese with different ratios of NaCl/KCl. Int Dairy J 2015;40:54–61. [CrossRef]
• [8] Öner Z, Aloğlu ŞH. Süt ve Süt Ürünleri Analiz Yöntemleri. İzmir: Sidaş Yayınları; 2018. p. 227.
• [9] Aloğlu ŞH, Özcan Y, Karasu S, Çetin B, Sağdiç O. Influence of transglutaminase treatment on the physicochemical, rheological, and melting properties of ice cream prepared from goat milk. Mljekarstvo 2018;68:126–138. [CrossRef]
• [10] Dufossé L, Galaup P, Carlet E, Flamin C, Valla A. Spectrocolorimetry in the CIE L*a*b* color space as useful tool for monitoring the ripening process and the quality of red-smear soft cheeses. Food Res Int. 2005;38:919–924. [CrossRef]
• [11] Gürsoy A, Şenel E, Gürsel A, Deveci O, Karademir E, Yaman Ş. Yağ içeriği azaltılmış Beyaz peynir üretiminde ısıl işlem uygulanan Lactobacillus helveticus ve Lactobacillus bulgaricus kültürlerinin kullanımı. Gıda 2001;26:375–383.
• [12] Sarantinopoulos P, Kalantzopoulos G, Tsakalidou E. Effect of Enterococcus faecium on microbiological, physicochemical and sensory characteristics of Greek Feta cheese. Int J Food Microbiol 2002;76:93–105. [CrossRef]
• [13] Fitzgerald E, Buckley J. Effect of total and partial substitution of sodium chloride on the quality of cheddar cheese. J Dairy Sci 1985;68:3127–3134. [CrossRef]
• [14] Grummer J, Karalus M, Zhang K, Vickers Z, Schoenfuss TC. Manufacture of reduced-sodium Cheddar-style cheese with mineral salt replacers. J Dairy Sci 2012;95:2830–2839. [CrossRef]
• [15] Beresford T, Williams A. The Microbiology of Cheese Ripening. In: Fox PF, McSweeney PLH, Cogan TM, Guinee TP, editors. Cheese: chemistry, physics and microbiology. London: Elsevier; 2004. p. 287–317. [CrossRef]
• [16] Everett DW, Rowney MK, Hickey MW, Roupas P. Salt-induced structural changes in Mozzarella cheese and the impact upon free oil formation in ripening cheese. Lait 2004;84:539–549. [CrossRef]
• [17] Madadlou A, Khosrowshahi Asl A, Mousavi ME, Farmani J. The influence of brine concentration on chemical composition and texture of Iranian White cheese. J Food Eng 2007;81:330–335. [CrossRef]
• [18] Gunasekaran S, Ak MM. Cheese rheology and texture. 1st ed. Boca Raton: CRC Press; 2002. [CrossRef]
• [19] Lucey JA, Fox PF. Importance of calcium and phosphate in cheese manufacture: A review. J Dairy Sci 1993;76:1714–1724. [CrossRef]
• [20] Schkoda P, Hechler A, Kessler HG. Effect of minerals and pH on rheological properties and syneresis of milk-based acid gels. Int Dairy J 1999;9:269–274. [CrossRef]
• [21] Karami M, Ehsani MR, Mousavi SM, Rezaei K, Safari M. Changes in the rheological properties of Iranian UF-Feta cheese during ripening. Food Chem 2009;112:539–544. [CrossRef]
• [22] Akan E, Kinik O. Effect of mineral salt replacement on properties of Turkish white cheese. Mljekarstvo 2018;68:46–56. [CrossRef]
• [23] Drake SL, Drake MA. Comparison of salty taste and time intensity of sea and land salts from around the world. J Sens Stud 2011;26:25–34. [CrossRef]
• [24] Yalçin S, Mutlu IH. Structural characterization of some table salt samples by XRD, ICP, FTIR and XRF techniques. Acta Phys Pol A 2012;121:50–52. [CrossRef]
• [25] Gomes AP, Cruz AG, Cadena RS, Celeghini RMS, Faria JAF, Bolini HMA, et al. Manufacture of low-sodium Minas fresh cheese: Effect of the partial replacement of sodium chloride with potassium chloride. J Dairy Sci 2011;94:2701–2706. [CrossRef]
• [26] Al-Otaibi MM, Wilbey RA. Effect of chymosin reduction and salt substitution on the properties of white salted cheese. Int Dairy J 2006;16:903–909. [CrossRef]
• [27] Bae HC, Nam JH, Renchinkhand G, Choi SH, Nam MS. Physicochemical changes during 4 weeks ripening of Camembert cheeses salted with four types of salts. Appl Biol Chem 2020;63:66. [CrossRef]
• [28] Piras C, Marincola FC, Savorani F, Engelsen SB, Cosentino S, Viale S, et al. A NMR metabolomics study of the ripening process of the Fiore Sardo cheese produced with autochthonous adjunct cultures. Food Chem 2013;141:2137–2147. [CrossRef]
• [29] Diezhandino I, Fernández D, González L, McSweeney PLH, Jm F. Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese). Food Chem 2015;168:134–141. [CrossRef]
• [30] García V, Rovira S, Boutoial K, Ferrandini E, López MB. Physicochemical, microbiological, textural and sensory changes during the ripening of pasteurised goat milk cheese made with plant coagulant (Cynara scolymus). Int J Dairy Technol 2016;69:96–102. [CrossRef]