title: The effect of partial substitution of NaCl with KCl on the physicochemical, microbiological and sensory properties of Akkawi cheese.
abstract: BACKGROUND
  Studies have shown a direct relationship between increased dietary sodium intake and chronic diseases such as hypertension, cardiovascular disease and osteoporosis. Potassium chloride is the most widely used salt substitute for sodium chloride in different processed foods. Akkawi cheese, commonly consumed as fresh cheese, has a semi-hard curd, chalky color, firm texture and salty flavor. The effect of partial replacement of NaCl with KCl on the chemical, textural, microbiological and sensory characteristics of fresh and mature Akkawi cheese was investigated.
  
  
  RESULTS
  Salt treatment (NaCl reduction) had a significant effect on pH, lactic acid, sodium and potassium contents of cheeses. Texture profile analysis revealed a significant effect of salt treatment on adhesiveness, chewiness and hardness of cheese. All tested microorganisms increased with storage but in general did not differ between salt treatments, specifically between control (100% NaCl) and (70% NaCl, 30% KCl) samples. Descriptive analysis showed that salt treatment had a significant effect on bitterness, crumbliness and hardness, whereas the age of cheese was significant for color and fermented flavor. Salt treatment had no effect on acceptability variables for all experimental 2-week Akkawi samples.
  
  
  CONCLUSIONS
  The above results suggest that a 30% substitution of NaCl by KCl (70% NaCl, 30% KCl brine) is acceptable.
authors.affiliation: Environmental Health Department, Faculty of Health Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon.
authors.forename: Rabih
authors.initials: R
authors.lastname: Kamleh
authors.affiliation: Nutrition and Food Sciences Department, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon.
authors.forename: Ammar
authors.initials: A
authors.lastname: Olabi
authors.affiliation: Nutrition and Food Sciences Department, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon.
authors.forename: Imad
authors.initials: I
authors.lastname: Toufeili
authors.affiliation: Nutrition and Food Sciences Department, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon.
authors.forename: Hamza
authors.initials: H
authors.lastname: Daroub
authors.affiliation: Environmental Health Department, Faculty of Health Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon.
authors.forename: Tarek
authors.initials: T
authors.lastname: Younis
authors.affiliation: Environmental Health Department, Faculty of Health Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon.
authors.forename: Rola
authors.initials: R
authors.lastname: Ajib
mesh_terms: D000818:Animals; D002417:Cattle; D002611:Cheese / Q000009:adverse effects / Q000032:analysis* / Q000382:microbiology; D055598:Chemical Phenomena; D003116:Color; D003258:Consumer Behavior; D004032:Diet / Q000208:ethnology; D004039:Diet, Sodium-Restricted; D005285:Fermentation; D005518:Food Preferences / Q000208:ethnology; D063427:Food Quality; D057141:Food, Preserved / Q000009:adverse effects / Q000032:analysis* / Q000382:microbiology; D006244:Hardness; D006801:Humans; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid / Q000032:analysis; D007861:Lebanon; D055595:Mechanical Phenomena; D011189:Potassium Chloride / Q000009:adverse effects; D017419:Potassium, Dietary / Q000009:adverse effects / Q000032:analysis*; D012677:Sensation; D017673:Sodium Chloride, Dietary / Q000009:adverse effects / Q000032:analysis*; D013649:Taste
chemical_list: D017419:Potassium, Dietary; D017673:Sodium Chloride, Dietary; D019344:Lactic Acid; D011189:Potassium Chloride
keywords: Akkawi; potassium chloride; salt; sensory