The effects of salt reduction on characteristics of hard type cheese made using high proteolytic starter culture

The effects of salt reduction on characteristics of a hard cheese prepared using high proteolytic starter cultures were investigated. Cheeses were made with 1, 1.5, 2 and 2.5% salt and analysed for composition, starter bacteria count, proteolysis, ACE-inhibitory activity, texture profile, and microstructure before and after storage for 8 weeks. Salt reduction significantly increased proteolysis (p < 0.05) and ACE inhibition, decreased hardness and increased compactness of cheese matrix. No differences in the sensory attributes were noted after storage for 8 weeks in cheeses made with 1.5% and 2% salt compared to the control (2.5% salt).