Impact of Nacl Substititution with Other Salts on Kareish Cheese Characteristics | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 3, Volume 7, Issue 10, October 2016, Page 421-426 PDF (551.74 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2016.46047 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| M. Y. Riad; M. M. Abo-Srea; Asmaa A. El-Awady | ||||
| Dairy Science Department, Faculty of Agriculture, Mansoura University. | ||||
| Abstract | ||||
| This study was carried out to evaluate the effect of the partial substitution of NaCl with different levels of KCl and MgCl2 on the manufacture of Kareish cheese. Kariesh cheese was made by using vat set lyophilized starter cultures using different concentrations of salts namely: NaCl with KCl or MgCl2 (1:1, 2:1and 1:2 %). Kariesh cheese being made with only (3%) NaCl was considered as control, the salt added in all treatments after fermentation. All treatments analyzed when fresh, after one week and two weeks for chemical (Total protein (TP), non-protein nitrogen (NPN), soluble nitrogen (SN), total solid (TS), pH values and minerals of (Na, K, Mg)), as well as microbial analysis, organoleptic indices (flavor, body & texture and appearance & color) and rheological properties (Hardness, cohesiveness, springiness, Adhesiveness, Gumminess and chewiness).it could be notic that the total solid is inversely proportional to substitution percentage of NaCl with KCl or MgCl2. On the other hand, Cheese yield is directly proportional to substitution percentage of NaCl with KCl or MgCl2. pH value of all treatments was lower than control. NPN and SN contents significantly increased during storage period (p<0.05), while TP content and pH value significantly decreased during storage period (p<0.05). The replacement of NaCl with MgCl2 by the ratio (1: 2) enhanced the organoleptic and texture properties of the cheese comparing with the control. NaCl retention percentage in Kareish cheese curd was the highest, compared with other salts, followed by KCl and then MgCl2. Hardness, gumminess and chewiness were significantly lower (P> 0.05) in karish cheese made with the partial substitution of sodium chloride (KCl or MgCl2) than cheese salted with sodium chloride alone (control). Cohesiveness, adhesiveness and springiness were significantly higher in cheese salted with NaCl/ KCl or NaCl/MgCl2 mixtures. It could be concluded that the partial substitution of NaCl with KCl or MgCl2 resulted a positive effect on Karish cheese textural characteristics. Instrumental and sensory properties showed indicated that Karish cheese being made using partial substitution of NaCl with KCl or MgCl2 was softer and smother than control. | ||||
| Keywords | ||||
| kariesh cheese; substitution; KCl and MgCl2 | ||||
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