Reduction of 25% salt in Prato cheese does not affect proteolysis and sensory acceptance

The effect of salt reduction (25% and 50%) on proteolysis, firmness, and sensory acceptance of Prato cheese was investigated throughout 60 days of ripening. Proteolysis was assessed by nitrogen fractionation, degradation of caseins by capillary electrophoresis (CE), and analysis of peptides by matrix-assisted laser desorption/ionisation mass spectrometry (MALDI-TOF-MS). The salt reduction did not affect proteolysis, as determined by the nitrogen fractionation, and hydrolysis profile of caseins by CE. In addition, the salt reduction did not increase the relative intensity of known bitter-tasting peptides in cheeses, as assessed by MALDI-TOF-MS. Cheeses with 50% salt reduction were less firm and less sensory acceptable than the control cheese and the cheese with 25% salt reduction. However, the reduction of 25% salt content resulted in cheeses with similar peptide profile, firmness, and sensory acceptance when compared with the control cheese.