Oštarić Fabijan, Kalit Samir, Curik Ino, Mikulec Nataša
Department of Dairy Science, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia.
Department of Animal Science, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia.
Foods. 2023 Jun 7;12(12):2293. doi: 10.3390/foods12122293.
One of the salting methods in cheese production implies salting the milk before coagulation used in making Domiati-type cheeses and a variety of autochthonous "Lički Škripavac" cheese. The most used sodium replacer is potassium. This study investigated the influence of different added salt concentrations (1%, 1.5%, and 2%) and NaCl to KCl ratios (100%, 50:50%, 25:75%) on the rennet coagulation and curd firmness in bovine milk. The milk coagulation parameters were determined with a computerized renneting meter, Lactodinamograph. The results showed significant interactions between the salt concentrations and NaCl to KCl ratios ( < 0.0001, α = 0.05) by prolonging the beginning of coagulation (10-20 min) and curd firming rate (1-5 min) by an increase in salt concentration for all treatments. The 50:50 treatment values (RCT, k, a, a, a) were closest to the control (without salt) and had the best results among all treatments in the lower (1%) and medium (1.5%) salt concentration ( > 0.0001, α = 0.05) while in the highest salt concentration (2%) the treatment effect was nonsignificant ( > 0.05). These results should help future studies make a lower sodium product appealing to consumers without losing quality.
奶酪生产中的一种加盐方法是在制作多米亚蒂型奶酪和各种当地“利基什克里帕瓦茨”奶酪时，在凝乳前对牛奶进行加盐。最常用的钠替代物是钾。本研究调查了不同添加盐浓度（1%、1.5%和2%）以及氯化钠与氯化钾比例（100%、50:50%、25:75%）对牛乳凝乳酶凝固和凝乳硬度的影响。使用电脑化凝乳酶测定仪Lactodinamograph测定牛奶凝固参数。结果显示，通过提高所有处理的盐浓度，盐浓度与氯化钠与氯化钾比例之间存在显著交互作用（<0.0001，α = 0.05），延长了凝固开始时间（10 - 20分钟）和凝乳硬化速率（1 - 5分钟）。50:50处理的值（RCT、k、a、a、a）最接近对照（无盐），并且在较低（1%）和中等（1.5%）盐浓度下，在所有处理中效果最佳（>0.0001，α = 0.05），而在最高盐浓度（2%）下，处理效果不显著（>0.05）。这些结果应有助于未来的研究在不降低质量的情况下，使低钠产品对消费者具有吸引力。
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