This study investigated the effect of salt reduction and partial replacement with KCl on the microbiological and sensory characteristics of fresh and matured Halloumi cheese. Halloumi samples were matured for 8 wk and moisture, fat, protein, pH, lactic acid, sodium, and potassium contents determined. Instrumental textural characteristics of the samples were measured using a texture analyzer. Microbiological analyses included counts of total bacteria, lactic acid bacteria, yeasts and molds, total coliforms, and psychrophilic bacteria. Descriptive sensory analysis was carried out by a 9-member panel, and acceptability testing was conducted with 72 panelists. Salt treatment had a significant effect on the pH, sodium, and potassium contents of the cheeses, whereas age by salt treatment interaction had a significant effect on the pH, lactic acid, and potassium contents of the samples. No major trends could be discerned from the texture profile analysis. All tested microorganisms increased with storage but in general did not differ between treatments and were, in certain instances, lower than levels reported in the literature for other cheeses. Descriptive analysis revealed a significant difference between salt treatments for bitterness, crumbliness, and moistness, whereas age of cheese was significant for saltiness and squeakiness. Salt treatment had no significant effect on any of the acceptability variables for all Halloumi samples.
T HIS study aims to investigate the effect of different nitrogen concentrations (60, 120 and 180 mg L -1 ) applied in the form of ammonium nitrate (NH 4 NO 3 ) through fertigation and, also, phosphorus concentrations (15, 35 and 55 mg L -1 ) in the form of phosphoric acid (H 3 PO 4 ), individually or in combination with each other,on the growth parameters and yield of lettuce plants (Lactuca sativa L.), as well as nitrate accumulation in plant tissues. The investigations were conducted under the field conditions during the two growing seasons of 2019/2020 and 2020/2021 at the experimental farm of Dokki site, Giza Governorate, Egypt, following a split plot design. Obtained results indicated that increasing N supplies up to 180 mg L -1 led to concurrent increase in the vegetative growth characters (i.e., plant height, stem diameter, number of leaves per plant and chlorophyll content) of lettuce plants. While the lowest growth and productivity of plants were obtained by applying 60 mg N L -1 . Regarding the effects of P additions, increasing P supply up to 55 mg L -1 increased the growth and productivity of plants during both studied seasons. Interaction effect between N and P levels indicated that 180 mg N L -1 combined with 55 mg P L -1 gave the highest lettuce productivity followed by 180 mg N L -1 combined with 35 mg P L -1 . The weight of lettuce head took the same trend of vegetative growth. The chemical analyses revealed that increase N dose led to increase the content of N, K, Ca and Mg as well as N-NO 3 in plant tissues. Increase P level led to increase the P content. Finally, increase P level led to decrease N-NO 3 and transformation rate of nitrate in plant tissues.
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