Impact of different salt concentrations on the physical, chemical and microbiological properties of urfa cheese

Consuming high amounts of salt causes high blood pressure and many health problems such as hypertension. This situation necessitates studies to reduce the amount of salt used in foods. Urfa cheese is traditionally obtained by fermenting raw sheep's milk and is placed in brine containing high amounts of salt (up to 20-22% w/v). In our study, Urfa cheese samples brined at different salt concentrations were produced and the produced cheese samples were analyzed chemically, texturally and microbiologically. In the study, Urfa cheeses produced by the same method were placed in 3 different brines containing 6%, 12% and 18% salt during the 120-day storage period (1st day, 15th day, 45th day, 90th day and 120th day). Textural, chemical and microbiological properties of cheese samples were analyzed during storage.Most of the Urfa cheese samples in the brine at 6% salt concentration liquified after the 45th day of the experiment and therefore could not be analyzed. Brine salt concentration affected the pH, acidity and chemical composition of the samples statistically significantly (P<0.05). In the first days of storage, microbiological properties were not affected by salt concentration, and a decrease was observed in the counts during storage, depending on the salt concentration. It has been determined that cheeses have a softer and stickier structure at low brine salt concentration.