한국축산식품학회지 (Food Science of Animal Resources)

  • 제37권6호
  • /
  • Pages.793-798
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  • 2017
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  • 2636-0772(pISSN)
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  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
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Emerging Innovations to Reduce the Salt Content in Cheese; Effects of Salt on Flavor, Texture, and Shelf Life of Cheese; and Current Salt Usage: A Review

  • Bae, Inhyu (Department of Animal Science, Sunchon National University) ;
  • Park, Jong-Hyun (Department of Food Science and Biotechnology, Gachon University) ;
  • Choi, Hee-Young (R&D Center Maeil Dairies, Co., Ltd.) ;
  • Jung, Hoo-Kil (Department of Food Science and Biotechnology, Gachon University)
  • 투고 : 2017.11.15
  • 심사 : 2017.12.07
  • 발행 : 2017.12.31
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초록

Salt is an essential ingredient for cheese production, and it influences various aspects of cheese, including the shelf life, enzyme activity, flavor, casein hydration, and microbial proliferation during ripening. Several consumers avoid cheese with high salt content, mainly due to health problems such as hypertension, cardiovascular disease (CVD), stroke, and heart attacks. Salt has been commonly used for several purposes in cheese production, including for obtaining the required flavor and texture, for its preservative properties, and as a taste enhancer. However, salt usage has been opposed by the public and governmental bodies, who have been advised by health authorities that salt should be reduced or avoided in cheese for healthier life. However, salt replacement or reduction in cheese manufacturing requires formulation of intensive strategies. This review provides information about several strategies and innovations for reduction and replacement of salt in cheese manufacturing without seriously affecting the quality, microbial safety, and sensory properties of cheeses.

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참고문헌

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피인용 문헌

  1. Artisanal Fresco cheese from Sonora: Physicochemical composition, microbial quality, and bacterial characterization by high‐throughput sequencing vol.74, pp.2, 2021, https://doi.org/10.1111/1471-0307.12751
  2. Sodium Reduction in Traditional Fermented Foods: Challenges, Strategies, and Perspectives vol.69, pp.29, 2017, https://doi.org/10.1021/acs.jafc.1c01687
  3. Effect of Salt Content Reduction on Food Processing Technology vol.10, pp.9, 2017, https://doi.org/10.3390/foods10092237
  4. Phenotypic and phylogenetic characterization of Lactobacillus species isolated from traditional Lighvan cheese vol.3, pp.1, 2017, https://doi.org/10.1186/s43014-021-00065-x