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<p>This study investigated the combined effects of fat reduction, NaCl/KCl substitution, and probiotic addition on Iranian white cheese. Eight brined cheese samples were produced using standardized cow milk, varying in fat content, partial substitution of NaCl with KCl, and the addition of probiotic cultures (<i>Lactobacillus acidophilus</i>). Analyses included SDS-PAGE for casein degradation and AOAC methods for fat, protein, moisture, ash, and salt content, conducted over a 60-day ripening period. Initial milk composition met standards, with fat ranging from 10.10 to 19.05% and protein from 13.61 to 18.98%. Probiotic samples showed lower pH values, indicating higher organic acid production. Replacing NaCl with KCl had minimal impact on moisture and salt levels. Low-fat cheeses had higher protein and ash content, along with increased hardness and density. Proteolysis, measured by water-soluble nitrogen, rose from 0.071% to 0.199%, with probiotic samples showing greater activity. SDS-PAGE revealed faster αs-casein degradation in probiotic and low-fat groups. Free amino acids increased significantly, reaching over 4.50 after 60 days, especially in probiotic samples, suggesting enhanced flavor development. The synergistic application of probiotic cultures and fat reduction effectively enhanced the biochemical and textural profile cheese, offering a viable strategy for producing a functional, reduced-sodium, and low-fat cheese without compromising its quality.</p>

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Enhancing the functional properties of Iranian white cheese through probiotics, sodium reduction, and fat reduction

  • 期刊论文

  • 发表日期：

    2026年2月23日

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  • Javad Rajabi Aslani,
  • Hosna Hatami,
  • Saba Zakeri,
  • Maryam Sahraee Dehmajnooni,
  • Narges Eskandari Roozbahani,
  • Hamid Reza Gheisari

摘要

This study investigated the combined effects of fat reduction, NaCl/KCl substitution, and probiotic addition on Iranian white cheese. Eight brined cheese samples were produced using standardized cow milk, varying in fat content, partial substitution of NaCl with KCl, and the addition of probiotic cultures (Lactobacillus acidophilus). Analyses included SDS-PAGE for casein degradation and AOAC methods for fat, protein, moisture, ash, and salt content, conducted over a 60-day ripening period. Initial milk composition met standards, with fat ranging from 10.10 to 19.05% and protein from 13.61 to 18.98%. Probiotic samples showed lower pH values, indicating higher organic acid production. Replacing NaCl with KCl had minimal impact on moisture and salt levels. Low-fat cheeses had higher protein and ash content, along with increased hardness and density. Proteolysis, measured by water-soluble nitrogen, rose from 0.071% to 0.199%, with probiotic samples showing greater activity. SDS-PAGE revealed faster αs-casein degradation in probiotic and low-fat groups. Free amino acids increased significantly, reaching over 4.50 after 60 days, especially in probiotic samples, suggesting enhanced flavor development. The synergistic application of probiotic cultures and fat reduction effectively enhanced the biochemical and textural profile cheese, offering a viable strategy for producing a functional, reduced-sodium, and low-fat cheese without compromising its quality.