Utilization of polysaccharides to modify salt release and texture of a fresh semi hard model cheese

The influence of polysaccharides on texture and salt release from model fresh cheese was examined by the addition of 0.04 %wt. polysaccharides; (kappa carrageenan (κ-CG), iota carrageenan (i-CG), locust bean Gum (LBG), sodium alginate (SAG) or low acyl gellan (LAG)) prior to milk renneting. The addition of LAG and κ-CG to the milk, prior to cheese formation, lead to the formation of large aggregates probably due to depletion and bridging flocculation, respectively. Addition of carrageenans significantly affected rennet coagulation resulting in softer gels. Cheeses containing κ-CG, LBG and LAG expressed higher moisture, softer texture and lower storage modulus compared to the control cheese. The release of salts, both in static and dynamic models, revealed an increase in the rate of salt release for cheeses with higher moisture, brittle texture and porous microstructure. The results suggest a relation between texture and salt release with the type of polysaccharide used. Our sensorial study results show that the saltiness perception can be enhanced by some polysaccharides most likely due to their effect on cheese structure and texture. The current research provides an important step toward the utilization of polysaccharides in order to reduce salt content in dairy products.