Influence of salt concentration and storage time on the properties of ultrafiltered white cheese produced in İran

In this study, Ultrafiltered White cheese was produced salt free and using different concentrations of salt consisting of 1.0%, 2.5% and 4.0% and ripend at 9±1?C for 90 days. Use of different salt concentrations were significantly influenced chemical properties, nitrogen fractions, texture properties and sensory properties of Ultrafiltered White cheese, while the color properties of it were not influenced. It was determined that ?s1-casein and ß-casein were hydrolyzed at highest level in the cheeses were produced using 4.0% of salt and salt free, respectively. During storage, the peptide concentrations of cheese produced using 4.0% of salt were determined lower than those in other cheeses. pH, titratable acidity, dry matter, protein, salt, total free fatty acids, water-soluble nitrogen, 12% trichloroacetic acid-soluble nitrogen and proteose-peptone nitrogen rates, the amount of total free amino acids and the values of L, b and adhesiveness of Ultrafiltered White cheeses increased depending on the storage time, whereas fat-in-dry matter, casein nitrogen, ?s1-casein and ß-casein rates, the values of springiness, cohesiveness and resilience and the number of lactic acid bacteria decreased. Ultrafiltered White cheeses containing 1.0% and 2.5% of salt were suitable and acceptable in odour and flavour scores that may be due to the proportional level of proteolysis products. Production of cheese with lower salt concentration than 3.0%-which is widely used in Ultrafiltered White cheese production- and acceptable sensory properties, may successfully protect the consumer health.