Sensory, microbiological, chemical, and rheological properties of reduced sodium Cheddar cheese Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/cv43p0371

Descriptions

Attribute NameValues
Creator
Abstract or Summary
  • The effect of reducing sodium chloride in Cheddar cheese was studied. Milled curd from a split-lot was salted at selected NaCl concentrations and analyzed through aging by sensory and rheological tests. Estimation of differences in compositional analysis, lactic acid populations, degree of proteolysis, water activity, and pH were also determined. Consumer panel analysis of the cheese on a hedonic scale over seven months aging showed no significant differences in overall desirability between cheese containing 1.75 - 0.88% NaCl. At 0.75% NaCl in cheese, ratings were lower, but flavor and texture scores were considered acceptable. Addition of even a small amount of salt (0.38 - 0.44%) significantly improved sensory characteristics relative to an unsalted cheese. Regression analysis of trained panel evaluations to predict consumer response showed that "firmness" and "adhesiveness" were the most important attributes for favorable consumer ratings of texture. Trained panel determination of "Cheddar intensity" and "unpleasant aftertaste" were found to be the two most important factors for determining consumer panel flavor scores. These four attributes, as rated by the trained panel, correlated with salt concentration in cheese. Instron evaluation of reduced sodium Cheddar cheese showed a decrease in firmness, chewiness, and gumminess and an increase in determinations showed an increase in proteolysis and water activity and a decrease in pH of the finished cheese. Lactic acid bacterial populations were significantly higher in the cheese containing reduced NaCl concentrations with the highest population differences observed through one month of age.
Resource Type
Date Available
Date Copyright
Date Issued
Degree Level
Degree Name
Degree Field
Degree Grantor
Commencement Year
Advisor
Academic Affiliation
Non-Academic Affiliation
Subject
Rights Statement
Peer Reviewed
Language
Digitization Specifications
  • File scanned at 300 ppi (Monochrome) using Scamax Scan+ V.1.0.32.10766 on a Scanmax 412CD by InoTec in PDF format. LuraDocument PDF Compressor V.5.8.71.50 used for pdf compression and textual OCR.
Replaces
Additional Information
  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2011-12-21T23:15:55Z (GMT) No. of bitstreams: 1 SCHROEDERCARLA1983.pdf: 2026576 bytes, checksum: 99159839055401b6bb8aa263fb1f2a28 (MD5)
  • description.provenance : Submitted by Erin Clark (ecscannerosu@gmail.com) on 2011-12-21T22:57:49Z No. of bitstreams: 1 SCHROEDERCARLA1983.pdf: 2026576 bytes, checksum: 99159839055401b6bb8aa263fb1f2a28 (MD5)
  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2012-01-26T19:57:39Z (GMT) No. of bitstreams: 1 SCHROEDERCARLA1983.pdf: 2026576 bytes, checksum: 99159839055401b6bb8aa263fb1f2a28 (MD5)
  • description.provenance : Made available in DSpace on 2012-01-26T19:57:39Z (GMT). No. of bitstreams: 1 SCHROEDERCARLA1983.pdf: 2026576 bytes, checksum: 99159839055401b6bb8aa263fb1f2a28 (MD5) Previous issue date: 1983-11-08

Relationships

Parents:

This work has no parents.

Last modified

Downloadable Content

Download PDF

Items