Impiego di un integratore ionico nella salatura dei formaggi

During cheesemaking, the brines employed undergo modification, during which NaCl and various organic and inorganic compounds are transferred to the cheese. To evaluate the suitability of Delvosalt (Gist Brocades, Milan), a commercial mineral-based ionic integrator/salting agent incorporating chloride and lactates, 3 different cheeses - Montasio, Asiago pressato and Pannarello (a caciotta dolce variety) - were made, with addition of recommended levels of Delvosalt to the brine. Changes in the brines' physicochemical characteristics (pH, acidity, NaCl, Be, N), microbial load (total count, fungi, osmophilic microorganisms) and turbidity, and in the cheeses' composition (moisture, ash, NaCl, protein, fat) and rheological properties were analysed, results being discussed separately for each type of cheese. Use of Delvosalt did not affect the typical characteristics of the cheeses or rate of salt diffusion; use of this agent led to formation of a more consistent crust due to the low pH (<4.6) required, helped to standardize the brining process, and prolonged the life of the brine.