Effects of fully and partial substitution of NaCl by KCl on physico-chemical and sensory properties of white pickled cheese
Articles > Article · 2008
Authors: Cem KARAGÖZLÜ, Oezer Kinik, Özer KINIK
International Journal of Food Sciences and Nutrition, Journal Indexed in SCI Expanded, International, WoS, 2008, vol 59, pp 181-191
DOI: 10.1080/09637480701453553
Summary
White pickled cheeses were produced with different salting treatments, vacuum-packed in polyethylene containers, and stored at 4 +/- 1 degree C for 90 days. Five different concentrations of NaC1, KC1 or NaCl/KCl mixtures (sample A, 100% NaCl; sample B, 100% KCl; sample C, 75% NaCl + 25% KCl; sample D, 50% NaC1+50% KCl; sample E, 25% NaCl+75% KCl) were applied in the production of cheeses. Some physical, chemical and sensory properties of the samples were monitored at 0, 15, 30, 60 and 90 days of ripening. The results obtained indicated that the cheese could be produced with the mixture of 75% NaCl + 25% KCl without negative effects on cheese quality.