title: Effects of fully and partial substitution of NaCl by KCl on physico-chemical and sensory properties of white pickled cheese.
abstract: 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.
authors.affiliation: Ege University, Faculty of Agriculture, Department of Dairy Technology, Izmir, Turkey. cem.karagozlu@ege.edu.tr
authors.forename: Cem
authors.initials: C
authors.lastname: Karagözlu
authors.forename: Ozer
authors.initials: O
authors.lastname: Kinik
authors.forename: Necati
authors.initials: N
authors.lastname: Akbulut
mesh_terms: D000704:Analysis of Variance; D002611:Cheese / Q000032:analysis* / Q000592:standards; D005511:Food Handling / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D006973:Hypertension / Q000517:prevention & control; D011189:Potassium Chloride / Q000008:administration & dosage*; D011786:Quality Control; D012492:Salts; D012965:Sodium Chloride / Q000008:administration & dosage*; D013649:Taste; D014421:Turkey
chemical_list: D012492:Salts; C017082:brine; D012965:Sodium Chloride; D011189:Potassium Chloride