CONICET | Buscador de Institutos y Recursos Humanos

In this work, samples of Tybo cheese with different salt content (0.46, 0.91, 1.28 g NaCl/100 g cheese) at different ripening time (1, 14, 26, 40 days of ripening) were analysed to evaluate the effect of salt reduction on physicochemical, biochemical, rheological, structural and sensory characteristics. In general, reducing salt from 1.28 g NaCl/100 g cheese (regular salt content of Tybo cheese, cheese C3) to 0.46 (65% reduction, cheese C1) or 0.91 g NaCl/100 g cheese (30% reduction, cheese C2) resulted in a significant increase of moisture content (e.g. from 41.74 g moisture/100 g cheese in C3 to 42.40 g moisture/100 g cheese in C1), maturation index (percentage of water-soluble nitrogen at pH 4.6 of the total nitrogen of cheese) (e.g. from 12.89% in C3 to 13.43% in C1 at 40 days), as1-I-casein degradation, and of total chromatographic area after RP-HPLC analysis of the water-soluble fraction at pH 4.6 (e.g. from 8.03 ´ 107 in C3 to 23.40 ´ 107 in C1 at 40 days), and a significant decrease of the level of total intact caseins (e.g. from 78.1% in C3 to 61.5% in C1). Rheological parameters obtained from uniaxial compression test significantly decreased with salt reduction (e.g. the energy to compress the sample to 70% of the original height from 0.037 J in C3 to 0.020 J in C1 at 40 days; the maximum stress at 70% compression from 43 kPa in C3 to 25 kPa in C1 at 40 days; the modulus of deformability from 170 kPa in C3 to 100 kPa in C1 at 40 days). The microstructural observations showed that cheeses C3 had smaller voids than samples C1 and C2. In general, the flavour and texture attributes showed similar profiles for the different salting conditions. Salty, acid and overall persistence significantly decreased with salt content. Although some differences were detected through the analysis carried out, the reduction of 30% salt content resulted in a cheese similar to the a typical Tybo cheese in most respects.

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