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Effect of partial replacement of NaCl with KCl in cheese-making brine on characteristics of Iranian white cheese
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S Dorosti   , A Bazmi * , B Ghanbarzadeh , A Ayaseh |
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Abstract: (20102 Views) |
| Background and Objectives: Iranian white cheese is a type of cheese ripened in brine with high concentrations of Sodium Chloride (NaCl). The brine influences curd development in the process of making cheese and its shelf-life. However, considering that NaCl increases the risk of cardiovascular and renal diseases, cheese producers try to replace it with substitutes, such as potassium chloride.
Materials and Methods: Iranian white cheese samples prepared using pasteurized cow’s milk were ripened in different brines containing either 10% NaCl (control) or a mixture of NaCl/KCl with ratios of 1:1 and 3:1 (case). The effect of partial substitution of NaCl by KCl was investigated on the chemical composition, proteolysis, and lipolysis, as well as on the physical properties (textural hardness) of the cheese samples during ripening for up to 56 days. Lipolysis was assessed by measuring acid degree value (ADV).
Results: The physical and chemical properties (dry solids, salt, pH, and acidity) of the experimental and control cheese samples were not significantly different. Neither were there any significant differences with regard to proteolysis (measured by Kjeldhal method and electrophoresis). Finally, substituting NaCl with KCl had no effect on ADV or textural hardness of the experimental samples either.
Conclusion: It can be concluded that a reduction of NaCl up to 50% in brine has no effect on the quality of the cheese produced. Furthermore, substituting NaCl with KCl will not cause noticeable changes in ADV and textural properties of the cheese.
Keywords: Iranian white cheese, Potassium Chloride, Sodium Chloride, Proteolysis, Lipolysis, Brine salt concentration |
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| Keywords: Iranian white cheese, Potassium Chloride, Sodium Chloride, Proteolysis, Lipolysis, Brine salt concentration |
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Full-Text [PDF 469 kb]
(6512 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2010/09/12 | Published: 2010/09/15
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