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Food Res Int

Title:		"Effect of sodium chloride reduction or partial substitution with potassium chloride on the microbiological, biochemical and sensory characteristics of semi-hard and soft cheeses"
Author(s):		Dugat-Bony E; Bonnarme P; Fraud S; Catellote J; Sarthou AS; Loux V; Rue O; Bel N; Chuzeville S; Helinck S;
Address:		"UMR 787 Genie et Microbiologie des Procedes Alimentaires, AgroParisTech, INRA, Universite Paris-Saclay, 78850 Thiverval-Grignon, France. Actalia, Business Unit Dairy Products, 74801 La Roche-sur-Foron, France. MaIAGE, INRA, Universite Paris-Saclay, 78350 Jouy-en-Josas, France. UMR 787 Genie et Microbiologie des Procedes Alimentaires, AgroParisTech, INRA, Universite Paris-Saclay, 78850 Thiverval-Grignon, France. Electronic address: sandra.helinck@agroparistech.fr"
Journal Title:		Food Res Int
Year:		2019
Volume:		20190823
Issue:
Page Number:		108643 -
DOI:		10.1016/j.foodres.2019.108643
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Sodium reduction in the human diet is currently one of the main concerns for public health agencies and, consequently, has become a challenge for the food industries. In this study, the impact of reduced sodium chloride content (20%) or its partial substitution with potassium chloride in soft ('Camembert'-type) and semi-hard ('Reblochon'-type) cheeses was evaluated. Analyses included physicochemical and biochemical composition, microbial counts, 16S rRNA gene metabarcoding and metatranscriptomic analysis, volatile aroma compounds and sensory analysis. Regarding soft cheeses, the salt content of cheeses affected proteolysis at 21?ª+days of ripening. RNA sequencing revealed that the relative activity of G.?ª+candidum increased, whereas that of P.?ª+camemberti decreased in reduced salt cheeses in comparison to the controls. Higher global intensity of odor and taste was observed in cheeses with reduced salt content, consistent with higher levels of alcohol and ester components. Regarding semi-hard cheeses, modifications of salt content did not significantly affect either their biochemical parameters and sensory characteristics or their technological microbial composition at day 21 of ripening. Finally, no impact of salt content was observed on the growth of the spoiler Yarrowia lipolytica in soft cheeses. In contrast, reducing salt content increased spoiler growth in semi-hard cheeses, as highlighted by a greater development of Pseudomonas that led to an increase in cheese proteolysis and lipolysis. In conclusion, the effect of reducing salt content is highly dependent on the cheese type. This factor should thus be taken into account by the dairy industry when the reduction of salt content is being considered. Moreover, the quality of raw products, in particular, the level of spoiler microorganisms, must be controlled before use during dairy processes"
Keywords:		"Bacterial Load Cheese/*analysis/*microbiology Chemical Phenomena Diet, Sodium-Restricted Humans Lipolysis Potassium Chloride/*analysis Proteolysis Pseudomonas/growth & development Sensation Sodium Chloride/*analysis Volatile Organic Compounds/analysis Yar;"
Notes:		"MedlineDugat-Bony, Eric Bonnarme, Pascal Fraud, Sebastien Catellote, Jessie Sarthou, Anne-Sophie Loux, Valentin Rue, Olivier Bel, Nadege Chuzeville, Sarah Helinck, Sandra eng Research Support, Non-U.S. Gov't Canada 2019/09/27 Food Res Int. 2019 Nov; 125:108643. doi: 10.1016/j.foodres.2019.108643. Epub 2019 Aug 23"