Development of Traditional Jordanian Low Sodium Dairy Products

Abstract

The present study aimed to develop new healthy traditional Jordanian dairy products including pasteurized white cheese and labaneh. This aim was achieved by partial replacement of NaCl with KCl salt at 0%, 50% and 75% in pasteurized white cheese and labaneh during processing. Results shows a slight increase in pH values and a decrease in acidity in cheese kept in brine solution that contained higher KCl compared with control. There is a significant difference in pH and acidity between control and KCl treatments in both pasteurized white cheese and labaneh. No significant difference in moisture of pasteurized white cheese and labaneh at 50% KCl salt replacement but a significant difference was found between control and 75% KCl salt replacement. There is a significant difference in taste and overall acceptability between control and KCl salt replacement starts at 75% KCl, but no significant difference between control and 50% KCl salt replacement was seen for pasteurized white cheese and labaneh for the same two attributes. KCl may give similar organoleptic effect of NaCl on Jordanian pasteurized white cheese and labaneh.

Replacement of Cheesecloth with Polyamide Plastic Micro-filters in the Manufacturing of Fresh White Boiled Cheese and Pasteurized White Brined Cheese

“…Furthermore, salt contributes directly to the cheese flavor and controls the multiplication and metabolism of the microorganisms (Hejazin & El-Qudah, 2009). However, these white cheeses have a very limited shelf-life even under refrigeration due to contamination by various types of microorganisms during manufacture and subsequent handling (Haddad et al, 2016).…”