The Effect of Salt Reduction, Culture and Process Modifications on the Physicochemical and Microbiological Characteristics of Cheddar-type Cheeses
Sheibani, Ali (2016) The Effect of Salt Reduction, Culture and Process Modifications on the Physicochemical and Microbiological Characteristics of Cheddar-type Cheeses. PhD thesis, Victoria University.
SHEIBANI Ali - Thesis_nosignatures.pdf
The World Health Organization has identified hypertension as one of the leading causes of death in the world, and consumers are subsequently seeking ways to decrease their daily salt dietary intake. This trend is increasing demand for low-salt foods. This thesis contributes to the literature on low-salt cheese production by investigating how salt reduction affects cheese quality. Salt is one of the key ingredients used in cheese manufacturing to perform several functions, including antimicrobial functions, moisture control, formation of texture and structure, management of pH and acidity, and flavour enhancement. Thus, the objective of this study was to produce cheese using a low amount of salt and investigate the effects of salt reduction on the cheese’s microbiological, textural, sensory and physicochemical properties, and salt release.
|Item Type:||Thesis (PhD thesis)|
|Uncontrolled Keywords:||dairy, hard-type, salts, NaCl, sodium chloride, cheese making, composition, microstructure, analysis, microbiology, processing, proteolytic, proteolysis, diseases, health, reduced salt, casein-to-fat ratio, rennet concentration, drainage, proteins, enzymes, sensory attributes|
|Subjects:||FOR Classification > 0908 Food Sciences
Faculty/School/Research Centre/Department > College of Health and Biomedicine
|Depositing User:||VU Library|
|Date Deposited:||02 Apr 2017 23:42|
|Last Modified:||10 Apr 2017 23:35|
|ePrint Statistics:||View download statistics for this item|
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