标题：A STUDY ON THE ANALYSIS OF SALT RATIOS IN THE CHEDDAR CHEESE COAGULATED WITH CITRUS RETICULATA BLANCO CRUDE FLOWERS EXTRACTSAND DISCUSSION OF OPTIMAL SALT RATIOS IN HUMAN HEALTH
摘要：There is strong evidence that a high salt intake increases blood pressure and thereby increases the risk of cardiovascular diseases and kidney diseases.This study aimed to investigate the salt ratio in the Cheddar cheese which coagulated with Citrus reticulata Blanco crude flowers extracts (CFE) at four different concentrations (1,2,3 and 4%,v/v).Flowers of Citrus aurantium were collected during blossom from Sargodha District nurseries.Buffalo milk was used for preparation of Cheddar cheese.A control sample (T0) was coagulated with 0.002% rennet (Rennet strength is 20 International Milk-Clotting Units,IMCU/mL) at 33°C for 45 minutes and it was obtained from Danisco Dairy Cultures (Paris,France) while the other four samples were coagulated using Citrus reticulata Blanco CFE at different concentrations of 1% (T1),2% (T2),3% (T3) and 4% (T4) (v/v) at 33°C for 45 minutes.In addition to,all of the Cheddar cheese samples were storage during 9 weeks.The data of statistical analysis showed significant differences (P = 0.0001) among different concentration of CFE for salt amounts of the Cheddar cheese.The cheese prepared with using 3% CFE have highest salt ratio.T0 and T1 have similar salt ratios and less than T2 and T3.And also,T4 have lowest salt ratio among cheese samples.In this study,we determined the ratio of salt value in the Cheddar cheese,which was fermented with citrum flower according to the rennet.In the future this study can be a guide for reducing salt using in the cheese as healthy diet.
