Reduced Sodium in White Brined Cheese Production: Artificial Neural Network Modeling for the Prediction of Specific Properties of Brine and Cheese during Storage
Background: White brined cheese is one of the most frequently consumed cheeses that is accepted among a large group of consumers, which is largely related to its unique sensory properties, which are characterized by specific technological processes including ripening in the brine. Thus, white brined...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-08-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/9/9/783 |
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| author | Katarina Lisak Jakopović Irena Barukčić Jurina Nives Marušić Radovčić Rajka Božanić Ana Jurinjak Tušek |
| author_facet | Katarina Lisak Jakopović Irena Barukčić Jurina Nives Marušić Radovčić Rajka Božanić Ana Jurinjak Tušek |
| author_sort | Katarina Lisak Jakopović |
| collection | DOAJ |
| description | Background: White brined cheese is one of the most frequently consumed cheeses that is accepted among a large group of consumers, which is largely related to its unique sensory properties, which are characterized by specific technological processes including ripening in the brine. Thus, white brined cheese contains a high amount of NaCl, and frequent consumption might lead to excessive sodium intake, which nowadays, presents a global problem. Consequently, food industries have developed reduced sodium products by substitutional salts. Furthermore, various studies have indicated that increased sodium intake via the diet can be associated with cardiovascular diseases, a risk of digestive system cancer, obesity, and other conditions. Calcium salts (citrate and lactate) are safe for human health and can be added to various foods according to the <i>quantum satis</i> rule. The present study aimed to partially replace NaCl with Ca-citrate and Ca-lactate in proportions of 25% and 50%. Additionally, the study presents the possibility of applying Artificial Neural Network (ANN) models for the prediction of some brine and cheese properties. Methods: White brined cheese with substitutional salts in brine (25% and 50% Ca-citrate and 25% and 50% Ca-lactate) were produced and compared to the control cheese ripened in conventionally applied NaCl brine. The acidity, total dissolved solids, salt amount, conductivity, color, and textural and sensory properties were determined over the 28 days of cold storage. Results: The substitution of NaCl with Ca-citrate and Ca-lactate is promising for sodium reduction in white brined cheese, whereby the physical and chemical properties remain acceptable. The best sensory score gain occurred with a substitution of 25% NaCl with Ca-citrate. Furthermore, ANN models can be employed to predict brine and cheese properties during storage. |
| first_indexed | 2024-03-10T22:46:26Z |
| format | Article |
| id | doaj.art-8cc7d796e06d4993bbba3b770c98c854 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-10T22:46:26Z |
| publishDate | 2023-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-8cc7d796e06d4993bbba3b770c98c8542023-11-19T10:38:28ZengMDPI AGFermentation2311-56372023-08-019978310.3390/fermentation9090783Reduced Sodium in White Brined Cheese Production: Artificial Neural Network Modeling for the Prediction of Specific Properties of Brine and Cheese during StorageKatarina Lisak Jakopović0Irena Barukčić Jurina1Nives Marušić Radovčić2Rajka Božanić3Ana Jurinjak Tušek4Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaDepartment of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaDepartment of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaDepartment of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaDepartment of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaBackground: White brined cheese is one of the most frequently consumed cheeses that is accepted among a large group of consumers, which is largely related to its unique sensory properties, which are characterized by specific technological processes including ripening in the brine. Thus, white brined cheese contains a high amount of NaCl, and frequent consumption might lead to excessive sodium intake, which nowadays, presents a global problem. Consequently, food industries have developed reduced sodium products by substitutional salts. Furthermore, various studies have indicated that increased sodium intake via the diet can be associated with cardiovascular diseases, a risk of digestive system cancer, obesity, and other conditions. Calcium salts (citrate and lactate) are safe for human health and can be added to various foods according to the <i>quantum satis</i> rule. The present study aimed to partially replace NaCl with Ca-citrate and Ca-lactate in proportions of 25% and 50%. Additionally, the study presents the possibility of applying Artificial Neural Network (ANN) models for the prediction of some brine and cheese properties. Methods: White brined cheese with substitutional salts in brine (25% and 50% Ca-citrate and 25% and 50% Ca-lactate) were produced and compared to the control cheese ripened in conventionally applied NaCl brine. The acidity, total dissolved solids, salt amount, conductivity, color, and textural and sensory properties were determined over the 28 days of cold storage. Results: The substitution of NaCl with Ca-citrate and Ca-lactate is promising for sodium reduction in white brined cheese, whereby the physical and chemical properties remain acceptable. The best sensory score gain occurred with a substitution of 25% NaCl with Ca-citrate. Furthermore, ANN models can be employed to predict brine and cheese properties during storage.https://www.mdpi.com/2311-5637/9/9/783white brined cheesesubstitutional saltsCa-citrateCa-lactateartificial neural network modeling |
| spellingShingle | Katarina Lisak Jakopović Irena Barukčić Jurina Nives Marušić Radovčić Rajka Božanić Ana Jurinjak Tušek Reduced Sodium in White Brined Cheese Production: Artificial Neural Network Modeling for the Prediction of Specific Properties of Brine and Cheese during Storage Fermentation white brined cheese substitutional salts Ca-citrate Ca-lactate artificial neural network modeling |
| title | Reduced Sodium in White Brined Cheese Production: Artificial Neural Network Modeling for the Prediction of Specific Properties of Brine and Cheese during Storage |
| title_full | Reduced Sodium in White Brined Cheese Production: Artificial Neural Network Modeling for the Prediction of Specific Properties of Brine and Cheese during Storage |
| title_fullStr | Reduced Sodium in White Brined Cheese Production: Artificial Neural Network Modeling for the Prediction of Specific Properties of Brine and Cheese during Storage |
| title_full_unstemmed | Reduced Sodium in White Brined Cheese Production: Artificial Neural Network Modeling for the Prediction of Specific Properties of Brine and Cheese during Storage |
| title_short | Reduced Sodium in White Brined Cheese Production: Artificial Neural Network Modeling for the Prediction of Specific Properties of Brine and Cheese during Storage |
| title_sort | reduced sodium in white brined cheese production artificial neural network modeling for the prediction of specific properties of brine and cheese during storage |
| topic | white brined cheese substitutional salts Ca-citrate Ca-lactate artificial neural network modeling |
| url | https://www.mdpi.com/2311-5637/9/9/783 |
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