Effect of partial replacement of sodium chloride by the proteolysis in the production of brynza

Authors

  • Інна Володимирівна Скульська Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyj Pekarska Street, 50, Lviv, Ukraine, 79010, Ukraine
  • Орися Йосипівна Цісарик Lviv National University of Veterinary Medicine and Biotechnologies named after S.Z.Gzhytskyj Pekarska Street, 50, Lviv, Ukraine, 79010, Ukraine

DOI:

https://doi.org/10.15587/1729-4061.2014.27591

Keywords:

brynza, free amino acids, organoleptic parameters of cheese, sodium chloride, potassium chloride

Abstract

The possibility of partial (20 %; 30 %) replacement of NaCl by KCl in the production of brined cheese brynza from sheep's milk and the impact of such change on the content of free amino acids was investigated. Since it is necessary to reduce the salt content in foods in order to decrease the risk of many diseases, our goal was to make a product with a reduced amount of salt, but preserve all the quality parameters of the product. Because the reduction of salt leads to a deterioration in the quality of cheese, the alternative was a partial replacement of sodium chloride by potassium chloride. As a result, brynza with partial replacement of sodium chloride by potassium chloride in the brine during ripening was made. The content of free amino acids in cheese was studied. The results of the experiment have shown positive effects of partial replacement of NaCl in an amount of 20 % and 30 % on the content of free amino acids in brynza. The number of essential amino acids has increased. The content of histidine, which causes the appearance of bitterness and ammonia has decreased. Brynza, made with partial replacement of salt is characterized by organoleptic parameters that are fully compliant with current standards. Consistency in the experimental samples was denser compared with a control sample. The cheese was characterized by a more pronounced cheese flavor, but was less salty, which did not worsen the taste. It should be noted that the protein content has also increased due to using potassium chloride in an amount of 20 % and 30 %. The results show the feasibility of the research.

Author Biographies

Інна Володимирівна Скульська, Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyj Pekarska Street, 50, Lviv, Ukraine, 79010

Postgraduate

Department of Technology of milk and milk products

Орися Йосипівна Цісарик, Lviv National University of Veterinary Medicine and Biotechnologies named after S.Z.Gzhytskyj Pekarska Street, 50, Lviv, Ukraine, 79010

Doctor of Agricultural Sciences, Professor of Technology of milk and milk products

References

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Published

2014-10-17

How to Cite

Скульська, І. В., & Цісарик, О. Й. (2014). Effect of partial replacement of sodium chloride by the proteolysis in the production of brynza. Eastern-European Journal of Enterprise Technologies, 5(11(71), 23–27. https://doi.org/10.15587/1729-4061.2014.27591

Issue

Vol. 5 No. 11(71) (2014): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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