Improving sensory and functional properties of reduced sodium, low moisture part skim mozzarella cheese

Abstract

Excess dietary sodium is associated with an increased risk of cardiovascular diseases. Sodium-containing ingredients, however, have functional roles in food safety and quality. Dairy products, particularly cheese associated with pizza, are substantial contributors to dietary sodium. The goal of this study was to produce a reduced-sodium, low-moisture part-skim (RS-LMPS) mozzarella cheese (1.2% salt equivalent) that maintains the desirable flavor and functionality of full-sodium part-skim mozzarella (1.8% salt equivalent). Cheeses were produced at each combination of pH (5.6 and 5.4) and acid (acetic, citric, and lactic). Splitting of each batch to which salting at 1.8% (control) and 1.2% (reduced and Delactosed whey permeate fraction (DLPF)) of the curd weight. Additionally, DLPF treatments were subjected to immersion in DLPF during the stretching step. DLPF treatments were found to have higher moisture and lower fat, contributing to reduced shreddability and a reduced sensory acceptability. Calcium in cheese was found to be the driving factor for cheese functionality. Total calcium, in turn, was dependent on coagulation pH and acid type. Treatments at pH 5.6 were significantly firmer, had higher peak extensibility force, and increased tendency to crumble upon shredding. A consumer panel of a subset of the treatments found that control salt levels were perceived as being more salty and having the highest ratings for overall and cheese liking even over a commercially produced mozzarella. While statistically significant differences were found, the magnitude of the differences among treatments was not substantial. This suggests that further optimization may produce cheeses of equivalent functional and sensory attributes.