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Hrana u zdravlju i bolesti : znanstveno-stručni časopis za nutricionizam i dijetetiku, Vol. 9 No. 1, 2020.

Izvorni znanstveni članak

PRODUCTION OF FETA CHEESE WITH A REDUCED SALT CONTENT

Katarina Lisak Jakopović orcid id orcid.org/0000-0002-8465-5551 ; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Food Engineering, Laboratory for Technology of Milk and Milk Products, Pierottijeva 6, 10000 Zagreb, Croatia
Irena Barukčić orcid id orcid.org/0000-0002-4322-2266 ; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Food Engineering, Laboratory for Technology of Milk and Milk Products, Pierottijeva 6, 10000 Zagreb, Croatia
Angela Božić ; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Food Engineering, Laboratory for Technology of Milk and Milk Products, Pierottijeva 6, 10000 Zagreb, Croatia
Rajka Božanić orcid id orcid.org/0000-0002-3387-0315 ; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Food Engineering, Laboratory for Technology of Milk and Milk Products, Pierottijeva 6, 10000 Zagreb, Croatia

Puni tekst: engleski pdf 300 Kb

str. 9-15

preuzimanja: 488

citiraj

Sažetak

Sodium chloride (NaCl) is crucial for proper functioning of the organism and plays a key role in many physiological processes. However, excessive sodium intake causes health disorders like elevated blood pressure, heart and cardiovascular diseases. Within the strategy based on lowering the NaCl intake in the Republic of Croatia, thus food production with the lower salt content is encouraged. Cheese is one of the foodstuffs that is widely consumed and has a high ratio of salt especially cheese in brine. This study aimed to investigate whether the replacement of 50% of NaCl with micronized salt in brine influences the physicochemical and sensory properties of feta cheese during maturation. Because of its larger surface area, micronized salt increases the salinity and, thus smaller amounts can be added into the foodstuff compared to the classic NaCl. Analyses of texture, salt content, physicochemical and sensory analyses were performed after 7, 14, 21 and 28 days of cold storage. Based on the results it can be concluded that micronized NaCl may serve as a replacement for NaCl up to 50% without significant change in the physicochemical and sensory properties of the cheese compared to the control sample.

Ključne riječi

Feta cheese; micronized salt; NaCl; texture; sensory analysis

Hrčak ID:

240948

URI

https://hrcak.srce.hr/240948

Datum izdavanja:

13.7.2020.

Posjeta: 1.171 *