Effects of fully and partial substitution of NaCl by KCl on physico-chemical and sensory properties of white pickled cheese


Karagözlü C. , Kinik O., Akbulut N.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, cilt.59, ss.181-191, 2008 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 59
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1080/09637480701453553
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
  • Sayfa Sayıları: ss.181-191

Özet

White pickled cheeses were produced with different salting treatments, vacuum-packed in polyethylene containers, and stored at 41C for 90 days. Five different concentrations of NaCl, KCl or NaCl/KCl mixtures (sample A, 100% NaCl; sample B, 100% KCl; sample C, 75% NaCl+25% KCl; sample D, 50% NaCl+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.