Effect of Total and Partial Substitution of Sodium Chloride on the Quality of Cheddar Cheese
E. Fitzgerald,J. Buckley +1 more
TLDR
In this paper, a taste panel test of Cheddar cheese was conducted at 4°C and the results showed that it gave the lowest Instron values for firmness, hardness, and cuttability.About:
This article is published in Journal of Dairy Science.The article was published on 1985-12-01 and is currently open access. It has received 110 citations till now. The article focuses on the topics: Sodium & Potassium.read more
Citations
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Book ChapterDOI
Salt in Cheese: Physical, Chemical and Biological Aspects
Timothy P. Guinee,Patrick F. Fox +1 more
TL;DR: The use of salt (NaCl) as a food preservative dates from pre-historic times and, together with fermentation and dehydration (air/sun), is one of the classical methods of food preservation.
Journal ArticleDOI
Sodium intake and its reduction by food reformulation in the European Union — A review
TL;DR: These actions have encouraged sodium reductions in existing food products, but food safety, consumer acceptance, cost and complications arising from the use of sodium alternatives remain limitations to food reformulation.
Journal ArticleDOI
Reduction of Sodium and Fat Levels in Natural and Processed Cheeses: Scientific and Technological Aspects
TL;DR: This review is primarily a report on the current status of research to develop desirable cheeses with low-fat and/or low-sodium, their regulatory and labeling status, consumer acceptability, and challenges for further efforts.
Journal ArticleDOI
Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties
Adriano G. Cruz,José de Assis Fonseca Faria,Marise Aparecida Rodrigues Pollonio,Helena Maria André Bolini,Renata Maria dos Santos Celeghini,Daniel Granato,Nagendra P. Shah +6 more
TL;DR: Various types of cheese have been developed with reduced sodium content by decreasing NaCl or partial/total substitution of this salt with KCl, MgCl2 and CaCl2, and the results are mostly positive; most variety of cheeses is acceptable, but at times there is a sour residual taste resulting from the substituted salt.
References
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Journal Article
Soluble nitrogen in Cheddar cheese: comparison of extraction procedures
C.N. Kuchroo,Patrick F. Fox +1 more
Journal ArticleDOI
Influence of sodium chloride on the proteolysis of casein by rennet and by pepsin
Patrick F. Fox,B. F. Walley +1 more
TL;DR: In this article, the effect of NaCl on the proteolysis of β-casein was investigated in Cheddar cheese and it was shown that 5−10% NaCl significantly inhibited the rate of α-scasein hydrolysates.
Journal ArticleDOI
The relationship of salt to hypertension.
TL;DR: In this article, the authors reviewed the American Society for Clinical Nutrition task force consensus statement on salt and found that only a fraction of human subjects are genetically susceptible to developing hypertension by middle life.
Journal ArticleDOI
Effect of Sodium/Potassium (1:1) Chloride and Low Sodium Chloride Concentrations on Quality of Cheddar Cheese
TL;DR: In this article, Cheddar cheese samples containing either 1.25, 1.5, or 1.75% sodium/potassium chloride (1:1, molar basis) were manufactured from a split lot of cheese curd.