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Collaborative Project: Sensory optimization of sodium-reduced semi-hard cheese - subproject B (Senopt-Kaese)
Project
Project code: 281A601BNZ
Contract period: 15.02.2021
- 14.10.2023
Purpose of research: Experimental development
Keywords: sensor technology, macronutrients / micronutrients, ingredients, product quality, food technology, food engineering, milk, food processing, nutrition, prevention, health promotion
Causes and correlations of bitter taste sensation of sodium-reduced semi-hard cheese and approaches for its mitigation are investigated systematically. The objective of the project is to find out which relevant bitter peptides are separated during cheese manufacture, how their formation can be reduced, which mineral salt mixtures in the brine are suitable as NaCl substitute, and finally the impact of flavor enhancers on the mitigation of bitter taste. The project starts with analyses in a liquid cheese taste matrix and ends up with cheese productions in an industrial scale.
Section overview
Subjects
- Physiology of Nutrition
- Food Processing