Impact of Gel Brine on Proteolytic, Microbiological, Textural Properties of Raw Milk Cheese

Using raw milk in cheesemaking poses several risks and often requires higher salt levels. Gel brine is a promising brining method to reduce salt and to prevent excessive softening, yet it was not employed to raw milk cheese before. In this study, the impact of ripening in gel brine-prepared by adding selected thickeners (gelatin and carrageenan) to a 12% salt brine-on the composition, proteolysis, texture, and microbiological properties of raw milk cheese was examined over 120 days. The aim was to assess the potential of gel brine to shorten the ripening time of raw milk cheese at a relatively low salt concentration while maintaining acceptable quality parameters. Response surface methodology was used to determine the optimum ripening time and thickener concentrations required to achieve target microbial counts, proteolysis, and moisture levels. The addition of stabilizers did not significantly influence the overall composition of the cheese, except for salt in dry matter. Stabilizers also limited the increase in trichloroacetic acid-soluble nitrogen (TCA-SN) during storage and led to a marked reduction in Escherichia coli counts. Texture profile analysis results were significantly affected (p < 0.05). The optimum conditions were estimated as 0.9% carrageenan, 0.8% gelatin, and 35 days of ripening.