Changes in texture profile and mineral content of ultrafiltered white cheese produced using different salt concentrations

Ultrafiltered (UF) white cheese is one of the most consumed types of cheese and characterized by mild flavour and semi-hard texture. The aim of this research was to investigate the effect of salt concentration on the texture profile and mineral contents of this type of cheese. The cheese samples were produced salt free and using 1 %, 2.5 % and 4 % (by mass) of salt (NaCl) and ripened at 9±1 °C for 90 days. The chemical properties and texture profiles of the cheeses were analysed during 90 days of ripening. The mineral content of the cheeses was also determined at the first day of ripening. The results showed that the chemical properties, texture profile and mineral contents of the cheeses were significantly (p<0.05) influenced by changes in salt concentration. Increasing salt concentration caused an increase in the pH, protein and salt to moisture ratio, while there was a decrease in the hardness, cohesiveness, gumminess and chewiness of the cheeses. Differences in salt concentration caused changes in the contents of all minerals analysed. In conclusion, increasing concentration of salt provided more soft structure and less calcium and phosphorus contents in UF white cheese.