Get 20M+ Full-Text Papers For Less Than $1.50/day. Start a 14-Day Trial for You or Your Team.

Learn More →

Substitution of sodium chloride by potassium chloride in São João cheese of Pico Island

Substitution of sodium chloride by potassium chloride in São João cheese of Pico Island The effect of partial to total substitution of NaCl with KCl on the physicochemical, microbiological, textural, and sensory properties of São João cheese, a soft cheese produced in Pico Island, Portugal, was studied. São João cheeses were made with five different curd dry salting treatments (4%, w/w), including (A) NaCl only (control), (B) 3NaCl/1KCl, (C) 1NaCl/1KCl, (D) 1NaCl/3KCl mixtures, and (E) KCl only, and then ripened at 11 °C for 40 days. Sodium replacement by potassium did not influence the protein, fat, and ash contents at the same sampling day, as well as the overall microbiology quality, but acidity decreased significantly. Replacing NaCl with KCl reduced significantly the moisture content of cheeses up to 17 days of ripening, along with the expected parallel Na reduction/K increase contents. The sensory analysis indicated that a reduced-sodium São João cheese could be produced by using KCl as a partial to total NaCl replacer. However, the texture profile showed that hardness increased significantly while cohesiveness decreased significantly with the increasing substituting amount of KCl. Therefore, considering the sensory, physicochemical, and microbiological properties in combination to the textural results, cheeses formulated with (3:1) or (1:1) NaCl/KCl blends were considered as the most appropriate to be manufactured on an industrial scale. Moreover, the use of (1:1) NaCl/KCl mixture reduced the Na/K ratio from 6.1 in the control cheese to the desired 1.0. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Dairy Science & Technology Springer Journals

Substitution of sodium chloride by potassium chloride in São João cheese of Pico Island

Loading next page...
 
/lp/springer-journals/substitution-of-sodium-chloride-by-potassium-chloride-in-s-o-jo-o-9teNKGUGSg
Publisher
Springer Journals
Copyright
Copyright © 2016 by INRA and Springer-Verlag France
Subject
Chemistry; Food Science; Agriculture; Microbiology
ISSN
1958-5586
eISSN
1958-5594
DOI
10.1007/s13594-016-0293-2
Publisher site
See Article on Publisher Site

Abstract

The effect of partial to total substitution of NaCl with KCl on the physicochemical, microbiological, textural, and sensory properties of São João cheese, a soft cheese produced in Pico Island, Portugal, was studied. São João cheeses were made with five different curd dry salting treatments (4%, w/w), including (A) NaCl only (control), (B) 3NaCl/1KCl, (C) 1NaCl/1KCl, (D) 1NaCl/3KCl mixtures, and (E) KCl only, and then ripened at 11 °C for 40 days. Sodium replacement by potassium did not influence the protein, fat, and ash contents at the same sampling day, as well as the overall microbiology quality, but acidity decreased significantly. Replacing NaCl with KCl reduced significantly the moisture content of cheeses up to 17 days of ripening, along with the expected parallel Na reduction/K increase contents. The sensory analysis indicated that a reduced-sodium São João cheese could be produced by using KCl as a partial to total NaCl replacer. However, the texture profile showed that hardness increased significantly while cohesiveness decreased significantly with the increasing substituting amount of KCl. Therefore, considering the sensory, physicochemical, and microbiological properties in combination to the textural results, cheeses formulated with (3:1) or (1:1) NaCl/KCl blends were considered as the most appropriate to be manufactured on an industrial scale. Moreover, the use of (1:1) NaCl/KCl mixture reduced the Na/K ratio from 6.1 in the control cheese to the desired 1.0.

Journal

Dairy Science & TechnologySpringer Journals

Published: Jun 13, 2016

References