Abstract: The physicochemical parameters, maturity, textural property analysis (TPA) parameters and dielectric properties of Cheddar cheese with different NaCl contents (0%、1%、2%、3%) during 90-day ripening period were evaluated in an effort to investigate the effect of NaCl addition on the ripening of Cheddar cheese. Results indicated that NaCl addition had a significant impact on physicochemical parameters. Moisture content and water activity descended, while fat content ascended with the addition of NaCl, which was significantly correlated with each of the three parameters. Cheese maturity was promoted more significantly with NaCl addition at low content than at high content. The addition of 1% or 2% NaCl markedly expedited the proteolysis reflecting cheese maturity, which, however, was evidently inhibited with the addition of 3% NaCl. NaCl addition had no impact on the relative dielectric constant. But a significantly positive correlation existed between NaCl addition and dielectric loss factor of Cheddar cheese. NaCl addition had a significant impact on hardness, chewiness and chewiness.

Key words: Cheddar cheese, NaCl addition, quality, dielectric property