Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, DL-starter culture, chymosin type and cheese ripening

Marije Akkerman; Lise Søndergaard; Lene Jespersen; Mia Ryssel; Alan Mackie; Nick Nørreby Larsen; Ulf Andersen; Maria Kümpel Nørgaard; Mette Marie Løkke; Jean Robert Møller; Line Ahm Mielby; Barbara Vad Andersen; Ulla Kidmose; Marianne Hammershøj

doi:10.1016/j.idairyj.2016.10.011

Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, DL-starter culture, chymosin type and cheese ripening

Marije Akkerman, Lise Søndergaard, Lene Jespersen, Mia Ryssel, Alan Mackie, Nick Nørreby Larsen, Ulf Andersen, Maria Kümpel Nørgaard, Mette Marie Løkke, Jean Robert Møller, Line Ahm Mielby, Barbara Vad Andersen, Ulla Kidmose, Marianne Hammershøj^*

^*Corresponding author for this work

Food Microbiology, Gut Health, and Fermentation

7 Citations (Scopus)

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Abstract

Reduced NaCl in semi-hard cheeses greatly affects textural and sensory properties. The interaction between cheese NaCl concentration and texture was affected by brining time (0-28 h), . dl-starter cultures (C1, C2, and C3), chymosin type (bovine or camel), and ripening time (1-12 weeks). Cheese NaCl levels ranged from <0.15 to 1.90% (w/w). NaCl distribution changed during ripening; migration from cheese edge to core led to a more homogeneous NaCl distribution after 12 weeks. As ripening time increased, cheese firmness decreased. Cheeses with reduced NaCl were less firm and more compressible. Cheeses produced with C2 were significantly firmer than those produced with C1; cheeses produced with C3 had higher firmness and compressibility. In NaCl reduced cheese, use of camel chymosin as coagulant resulted in significantly higher firmness than that given using bovine chymosin. Overall, cheese NaCl content is reducible without significant textural impact using well-defined starter cultures and camel chymosin.

Original language	English
Journal	International Dairy Journal
Volume	70
Pages (from-to)	34-45
Number of pages	12
ISSN	0958-6946
DOIs	https://doi.org/10.1016/j.idairyj.2016.10.011
Publication status	Published - 1 Jul 2017

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10.1016/j.idairyj.2016.10.011

Int_Dairy_J_Akkerman_2017_acceptedAccepted author manuscript, 13.1 MBLicence: CC BY-NC-ND

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Akkerman, M., Søndergaard, L., Jespersen, L., Ryssel, M., Mackie, A., Larsen, N. N., Andersen, U., Nørgaard, M. K., Løkke, M. M., Møller, J. R., Mielby, L. A., Andersen, B. V., Kidmose, U., & Hammershøj, M. (2017). Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, DL-starter culture, chymosin type and cheese ripening. International Dairy Journal, 70, 34-45. https://doi.org/10.1016/j.idairyj.2016.10.011

Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, DL-starter culture, chymosin type and cheese ripening. / Akkerman, Marije; Søndergaard, Lise; Jespersen, Lene et al.

In: International Dairy Journal, Vol. 70, 01.07.2017, p. 34-45.

Research output: Contribution to journal › Journal article › Research › peer-review

Akkerman, M, Søndergaard, L, Jespersen, L, Ryssel, M, Mackie, A, Larsen, NN, Andersen, U, Nørgaard, MK, Løkke, MM, Møller, JR, Mielby, LA, Andersen, BV, Kidmose, U & Hammershøj, M 2017, 'Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, DL-starter culture, chymosin type and cheese ripening', International Dairy Journal, vol. 70, pp. 34-45. https://doi.org/10.1016/j.idairyj.2016.10.011

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title = "Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, DL-starter culture, chymosin type and cheese ripening",

abstract = "Reduced NaCl in semi-hard cheeses greatly affects textural and sensory properties. The interaction between cheese NaCl concentration and texture was affected by brining time (0-28 h), . dl-starter cultures (C1, C2, and C3), chymosin type (bovine or camel), and ripening time (1-12 weeks). Cheese NaCl levels ranged from <0.15 to 1.90% (w/w). NaCl distribution changed during ripening; migration from cheese edge to core led to a more homogeneous NaCl distribution after 12 weeks. As ripening time increased, cheese firmness decreased. Cheeses with reduced NaCl were less firm and more compressible. Cheeses produced with C2 were significantly firmer than those produced with C1; cheeses produced with C3 had higher firmness and compressibility. In NaCl reduced cheese, use of camel chymosin as coagulant resulted in significantly higher firmness than that given using bovine chymosin. Overall, cheese NaCl content is reducible without significant textural impact using well-defined starter cultures and camel chymosin.",

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AU - Akkerman, Marije

AU - Søndergaard, Lise

AU - Jespersen, Lene

AU - Ryssel, Mia

AU - Mackie, Alan

AU - Larsen, Nick Nørreby

AU - Andersen, Ulf

AU - Nørgaard, Maria Kümpel

AU - Løkke, Mette Marie

AU - Møller, Jean Robert

AU - Mielby, Line Ahm

AU - Andersen, Barbara Vad

AU - Kidmose, Ulla

AU - Hammershøj, Marianne

PY - 2017/7/1

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N2 - Reduced NaCl in semi-hard cheeses greatly affects textural and sensory properties. The interaction between cheese NaCl concentration and texture was affected by brining time (0-28 h), . dl-starter cultures (C1, C2, and C3), chymosin type (bovine or camel), and ripening time (1-12 weeks). Cheese NaCl levels ranged from <0.15 to 1.90% (w/w). NaCl distribution changed during ripening; migration from cheese edge to core led to a more homogeneous NaCl distribution after 12 weeks. As ripening time increased, cheese firmness decreased. Cheeses with reduced NaCl were less firm and more compressible. Cheeses produced with C2 were significantly firmer than those produced with C1; cheeses produced with C3 had higher firmness and compressibility. In NaCl reduced cheese, use of camel chymosin as coagulant resulted in significantly higher firmness than that given using bovine chymosin. Overall, cheese NaCl content is reducible without significant textural impact using well-defined starter cultures and camel chymosin.

AB - Reduced NaCl in semi-hard cheeses greatly affects textural and sensory properties. The interaction between cheese NaCl concentration and texture was affected by brining time (0-28 h), . dl-starter cultures (C1, C2, and C3), chymosin type (bovine or camel), and ripening time (1-12 weeks). Cheese NaCl levels ranged from <0.15 to 1.90% (w/w). NaCl distribution changed during ripening; migration from cheese edge to core led to a more homogeneous NaCl distribution after 12 weeks. As ripening time increased, cheese firmness decreased. Cheeses with reduced NaCl were less firm and more compressible. Cheeses produced with C2 were significantly firmer than those produced with C1; cheeses produced with C3 had higher firmness and compressibility. In NaCl reduced cheese, use of camel chymosin as coagulant resulted in significantly higher firmness than that given using bovine chymosin. Overall, cheese NaCl content is reducible without significant textural impact using well-defined starter cultures and camel chymosin.

U2 - 10.1016/j.idairyj.2016.10.011

DO - 10.1016/j.idairyj.2016.10.011

M3 - Journal article

AN - SCOPUS:85007488766

SN - 0958-6946

VL - 70

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JO - International Dairy Journal

JF - International Dairy Journal

ER -

Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, DL-starter culture, chymosin type and cheese ripening

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