A5072153615- Probiotics and Fermented Foods
- Nutritional Studies and Diet
- Microbial Metabolites in Food Biotechnology
- Meat and Animal Product Quality
- Food Industry and Aquatic Biology
- Sodium Intake and Health
- Edible Oils Quality and Analysis
- Food Quality and Safety Studies
- Biopolymer Synthesis and Applications
- Gut microbiota and health
- Protein Hydrolysis and Bioactive Peptides
- Food composition and properties
- Diet and metabolism studies
- Botanical Research and Applications
- Fermentation and Sensory Analysis
- Sensory Analysis and Statistical Methods
- Enzyme Production and Characterization
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
2021-2024
VetAgro Sup
2024
Université Clermont Auvergne
2024
The impacts of salt reduction by NaCl sprinkling and substitution with 25% calcium lactate on the quality blue cheese were evaluated. Sprinkling reduced sodium content 35% 47%. salt‐reduced cheeses had a higher content, vitamin B2, B6, B12 levels, rate proteolysis. Sensory texture profile analysis found that less salty taste firm. These methods enabled significant but negative effects properties, so further work is needed to diminish these effects.
Reducing sodium in food has become a global health concern. In this study, we investigated the impact of sprinkling and substitution salt by calcium lactate during dry salting blue-veined cheese. Analyses included physicochemical biochemical composition, microbial counts, 16rDNA gene metabarcoding analyses sensory profile. Salt induced significant reduction 40%, while did not significantly reduce (-7%). The mineral migration, B-vitamin evolution, other parameters were impacted. No...
Reducing sodium content in food is a major public health challenge, especially for cheeses. This study investigates different salt reduction methods surface dry-salted blue cheese and their effect on biochemical, physicochemical, microbiological, rheological sensory characteristics of cheese. The produced cheeses were salted with two granulometries various methods. All decreased core (-11% to -67%) induced higher water activity. Sprinkling (-45% NaCl content) calcium lactate substitution...