Effect of chymosin reduction and salt substitution on the properties of white salted cheese

A whey salts mixture was used as a partial substitute for sodium chloride to provide a modified Na:K ratio (1:3.4) in the manufacture of white salted cheese using ultrafiltration. Reduction of chymosin addition from 20 to 8 μL kg−1 of cheese was also investigated. Variation of salt and chymosin levels did not result in any significant differences in composition and physicochemical properties. The rates of proteolysis in terms of water-soluble nitrogen (WSN) and nitrogen soluble in 12% trichloroacetic acid (TCA-SN) were affected by chymosin levels but not by salt treatment. Urea-PAGE electrophoretic analysis of caseins from the cheeses manufactured using three levels of chymosin and two salt types showed that the hydrolysis of αs1-casein was higher than for β  -caseins but the differences between the cheeses were not significant (P>0.05)(P>0.05). The chymosin level did not have a significant effect (P>0.05)(P>0.05) on hardness and fracturability, suggesting that any variation in hardness due to the initial hydrolysis was being confounded by other variables. Cheeses including the whey salts product were harder and more fracturable (P<0.01)(P<0.01) than the cheese treated with NaCl only. Both hardness and fracturability values decreased (P<0.05)(P<0.05) over the maturation period. The scores for bitterness were low; neither the effects of salt nor chymosin levels were significant (P>0.05)(P>0.05).