The effect of reducing sodium chloride in Cheddar cheese was
studied. Milled curd from a split-lot was salted at selected NaCl
concentrations and analyzed through aging by sensory and rheological
tests. Estimation of differences in compositional analysis, lactic
acid populations, degree of proteolysis, water activity, and pH were
also determined.
Consumer panel analysis of the cheese on a hedonic scale over
seven months aging showed no significant differences in overall
desirability between cheese containing 1.75 - 0.88% NaCl. At 0.75%
NaCl in cheese, ratings were lower, but flavor and texture scores
were considered acceptable. Addition of even a small amount of salt
(0.38 - 0.44%) significantly improved sensory characteristics relative
to an unsalted cheese.
Regression analysis of trained panel evaluations to predict
consumer response showed that "firmness" and "adhesiveness" were the most important attributes for favorable consumer ratings of
texture. Trained panel determination of "Cheddar intensity" and
"unpleasant aftertaste" were found to be the two most important
factors for determining consumer panel flavor scores. These four
attributes, as rated by the trained panel, correlated with salt
concentration in cheese.
Instron evaluation of reduced sodium Cheddar cheese showed a
decrease in firmness, chewiness, and gumminess and an increase in
determinations showed an increase in proteolysis and water activity
and a decrease in pH of the finished cheese. Lactic acid bacterial
populations were significantly higher in the cheese containing
reduced NaCl concentrations with the highest population differences
observed through one month of age. / Graduation date: 1984
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27210 |
| Date | 08 November 1983 |
| Creators | Schroeder, Carla L. |
| Contributors | Bodyfelt, F. W. (Floyd W.), 1937- |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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