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Bisig W., Arias E. M., Fröhlich M. T., Guggisberg D., Jakob E., Sheehan J. J. D., Skeie S.

Salt in cheese: Physical, chemical, biological, and sensory aspects - water activity.

In: Cheese: Chemistry, Physics and Microbiology. Fifth Edition, Ed. Academic Press, Amsterdam (NL). 2025, 349-406.

Riassunto:

Sodium chloride, commonly called salt, is one of the few ingredients of natural cheese, besides milk, a coagulant enzyme and microbiological cultures. It plays an important role as a hurdle for preservation against pathogens and spoilage bacteria, but also has many other functions such as controlling the growth of lactic acid bacteria of starters and/or adjunct cultures and of other nonstarter microorganisms and enzyme activities. By influencing microbial and enzymatic activity and also by its direct effect, salt has a major effect on the texture and sensory properties of the fermented dairy product cheese. Salting technologies and the complex salt diffusion are described. High salt intake in the human diet should be avoided, therefore cheese salt content needs to be well controlled, specific to the variety. The overall neutral to positive health effect of cheese consumption is important in this context.

ISBN: 9780443159565
Digital Object Identifier (DOI): https://doi.org/10.1016/B978-0-443-15956-5.00020-8
ID pubblicazione (Codice web): 59844 Inviare via e-mail

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Salt in cheese: Physical, chemical, biological, and sensory aspects - water activity.