Salt content and some physicochemical and textural properties of packaged and bulk white cheese samples

In this study, packaged and bulk white cheeses (n=20) were obtained from national and local markets as well as from Burdur neighborhoods and public bazaar, and in addition to the salt contents of white cheeses, some chemical, physicochemical, and textural properties of the samples were determined. The dry matter, fat, fat in dry matter, ash, salt, and salt in dry matter contents of the white cheeses were in the ranges of 30.89-41.52%, 3.63-22.13%, 11.13-53.40%, 1.72-8.11%, 0.32-4.87%, and 0.88-14.86%, respectively. The pH, titratable acidity (% lactic acid), and hardness (N) values of the cheese samples were in the ranges of 4.02-6.79, 0.28-1.29%, and 2.70-16.84 N, respectively. The cross-sectional and surface CIE L* color values for the cheese samples ranged from 87.36 to 91.34 and from 87.47 to 92.50, respectively; the a* color values ranged from -1.36 to -2.70 and -1.47 to -2.72, respectively; and the b* color values ranged from 7.77 to 11.28 and from 8.49 to 12.57, respectively. Results showed that the salt content of most white cheeses sold in packages or bulk in markets and public bazaar was higher than the maximum salt content allowed in the Turkish Food Codex Cheese Regulation. Considering the potential health risks of high salt intake in consumers' diets, it has been observed that white cheeses may increase the amount of salt consumed in the diet and lead to various health problems in consumers. To maintain daily salt intake within the limits set by the World Health Organization, it is important to frequently monitor the salt contents of these products and to raise awareness among producers and consumers regarding this issue.