Changes in sensory and physico-chemical attributes of low sodium mozzarella cheese during storage

Abstract

Excess dietary sodium has been linked to hypertension, cardiovascular diseases (CVD), stroke and other diseases such as gastric cancer, osteoporosis (reduces calcium absorption), and obesity. The recommended maximum daily intake of salt is 5 g per day which is equivalent to 2.4 g of sodium per day. However, the daily sodium intake in industrialized developed countries including India is usually about 5 to 6 times higher than the maximum recommended daily intake. Mozzarella cheese was manufactured by using starter culture method. In the present study, changes in sensory and physico-chemical attributes of control and low sodium Mozzarella cheeses were evaluated. During storage flavour, body & texture and saltiness decreased significantly while no significant difference was observed in colour and appearance score. There was significantly increased in pH and tyrosine value of both the samples during storage, while the water activity decreased. There was no significant difference observed between control and experimental Mozzarella cheese in sensory and physico-chemical attributes except for saltiness for which experimental Mozzarella cheese showed higher saltiness score at 10^th day of storage. It can be concluded that flavour and bitter blocker can be successfully used in reducing sodium content of Mozzarella cheese.