Investigating analog cheese production with relative replacement of sodium chloride salt with potassium chloride salt

Dissertation for receiving a master's degree in agricultural engineering

Food science and industry orientation, orientation: food microbiology

Abstract

Cheese is one of the most nutritious and important milk products and the most important dairy product that As a result of the coagulation of cow, sheep, goat and ewe milk, or a mixture of 2 or more types of them, which is pasteurized by one of the common methods and is prepared with the help of rennet and using approved starter bacteria, it is ready to be consumed after the ripening period. There are different types of cheese, one of which is analog cheese. Analog cheese is usually defined as a product prepared by ingredients including non-dairy fats or proteins to produce a cheese-like product to meet specific needs. They are used significantly due to their affordability and low cost, the simplicity of the production process, the ability to replace milk ingredients with cheap vegetables. In addition, among consumers, there is an increasing interest in food products containing the least fat and least saturated fat, as well as cholesterol and low calories. Since sodium chloride salt increases blood pressure and increases urinary excretion of calcium and as a result of osteoporosis, in this research study we have substituted potassium chloride salt with different amounts of sodium chloride salt in analog cheese and compare their physicochemical properties, microbial properties and their sensory properties. The effect of relative replacement of sodium chloride salt with potassium chloride in analog cheese on qualitative factors including the physical and chemical characteristics of cheese during the ripening period (60, 45, 30, 15, 3, and 75 days) by evaluating its acidity, pH, salt, moisture content, fat percentage, cheese water content (synersis) and sensory properties (taste, smell, and texture) as well as examining microbial properties in 4 treatments including mixtures with different ratios of sodium chloride salt and potassium chloride that The dry salting method was investigated in order to produce low-salt diet cheese. A significant difference (P<0.05) was observed between different treatments in terms of sensory properties (taste, smell, and texture) as well as acidity, pH, salt, moisture content, and watering rate after the curing period. In terms of microbial characteristics including counting (Coliform, Escherichia coli, Staphylococcus aureus coagulase positive and mold and yeast) and fat percentage of different treatments after the treatment period, there was no significant difference (P>0.05) with the control treatment.    Studies showed that increasing the amount of potassium chloride salt and increasing the duration of storage (ripening) in cheese samples, acidity and syneresis increased and pH decreased. By increasing the amount of potassium chloride salt in the cheese samples, there was no noticeable change in fat and moisture, but with the passage of time and the duration of storage (ripening) in the cheese samples, the moisture decreased and the fat increased. In the sensory evaluation, a decrease was observed with the passage of time and the increase of potassium chloride salt, and all microbial tests, including (Coliform, Escherichia coli, Staphylococcus aureus coagulase positive and mold and yeast) were in accordance with the national standard range of Iran and were free of contamination. Therefore, 50% of sodium chloride salt and 50% of potassium chloride salt can be successfully used in the preparation of analog cheese.

Key words: analog cheese-Coliform-Escherichia coli-Staphylococcus aureus coagulase positive-Potassium chloride

Chapter One

Introduction

1-1-Definition of cheese

Cheese is one of the most nutritious and important milk products and the main dairy product that is used in The main meals are produced and consumed annually in abundance. Cheese is a product that is produced as a result of coagulation [1] of cow, sheep, goat, buffalo milk, or a mixture of 2 or several types of them, pasteurized with one of the common methods and with the help of rennet [2] and using approved starter bacteria, which after separating the whey, the clot is stored in water and salt and is ready to be consumed after ripening. (Akin et al.(Akin et al., 2003)[3]

Cheese is a complete protein food and can completely replace meat. That's why vegetarians who don't eat meat use cheese instead. With the exception of lactose, cheese contains substances that are found in milk, such as proteins, fatty substances, vitamins, especially vitamins A, B, 2B, 1, B, and pantothetic acid, and mineral salts, especially calcium and phosphorus, in a significant amount. Iran has presented the optimal per capita consumption of some basic goods in terms of energy and considering other restrictions. Although the amount of consumption has been calculated for an Iranian person and according to the type of nutrition that is customary in Iran, it can be used as a healthy threshold for per capita consumption. In this group of countries, consumption is more than 5.5 kg per person per year, but in Georgia, Kyrgyzstan and Uzbekistan, this amount reaches 500 grams per person per year. The per capita consumption of cheese in Pakistan is 0.6, Egypt 5.8, Iran 4.1 kg in 2007. If these differences are free of statistical problems, it can be seen that the countries that consume less plain milk compensate some of that deficiency by consuming more yogurt and cheese. If we consider that the conversion rate of plain milk to cheese and milk powder is 1 and 10, respectively, it can be seen that the per capita milk consumption of the countries is actually closer than it seems. In this way, the per capita consumption of Iranian milk increases to more than 100 kg. (Taba, 2013)

1-2-Analog cheese

Analog cheese is usually defined as a product prepared by the composition including non-dairy fats or proteins to produce a cheese-like product to meet special needs.

They are used significantly due to their affordability and low cost, the simplicity of the production process, the ability to replace the ingredients of cheese and cheap vegetables.

The sale of analog cheese is significantly related to the development of the accessible food sector. So that the expansion of the supply of products brought about cost reduction. In addition, among consumers, there is an increasing interest in food products containing the least fat, saturated fat, cholesterol and calories.

The development and growth of analog cheese includes the use of fat or protein sources other than milk itself with a simulated flavor system as close to the natural product as possible. It is also necessary to define an appropriate diet process to combine these elements to provide the required textural and functional properties. Analog cheese may be considered as an engineered product. Dairy industries should approach the view that imitation products are the results of product technological development and market demand. Therefore, non-participation in this field means limiting product innovation and market opportunities (Hans Bachmann, 2001)1

1-3- State the basic research problem in general

Blood pressure disease is one of the most important health problems in countries, which if not treated, causes cardiovascular diseases as the second cause of death in the world, which is the most economical way to reduce the risk of this disease. It is appropriate to follow the principles of nutrition. High blood pressure is the cause of death of 1.7 million people (about 13% of all deaths) in the world, and 4.4% of the total burden of diseases is attributed to high blood pressure.