REDUCTION OF SODIUM CONTENT IN DOMIATI CHEESE BY PARTIAL SUBSTITUTION OF NaCl by KCl | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 5, Volume 25, Issue 1, January 2000, Page 367-375 | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2000.258312 | ||||
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| Authors | ||||
| Effat Gooda,; Malak A. Helmy; I. A. Attia | ||||
| Department of Dairy Science and Technology, Faculty of Agriculture (El-Shatby), University of Alexandria, Alexandria, Egypt. | ||||
| Abstract | ||||
| Domiati cheese curd was pickled in pasteurized salted whey (11%) with different ratios of NaCl : KCl (1:0, 3:1, 1:1, 1:2, 1:3 and 0:1, w/w), and stored at 15+3oC for 6 weeks. Increasing the replacement of NaCl by KCl slightly affected the pH value, acidity and moisture content, while the degree of protein hydrolysis as indicated by soluble nitrogen in cheese was increased. The Na content considerably decreased with increasing the substitution and Na/K ratio in the resultant cheese during storage. Domiati cheese pickled in 3:1 and 1:1 NaCl/KCl ratios gained high scores during storage, while higher ratios of KCl badly affected the flavour. The replacement of Na by K salt did not affect the count of different microbial groups in the resultant cheese. | ||||
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