Effects of fully and partial substitution of NaCl by KCl on physico-chemical and sensory properties of white pickled cheese

Abstract

White pickled cheeses were produced with different salting treatments, vacuum-packed in polyethylene containers, and stored at 4 +/- 1 degree C for 90 days. Five different concentrations of NaC1, KC1 or NaCl/KCl mixtures (sample A, 100% NaCl; sample B, 100% KCl; sample C, 75% NaCl + 25% KCl; sample D, 50% NaC1+50% KCl; sample E, 25% NaCl+75% KCl) were applied in the production of cheeses. Some physical, chemical and sensory properties of the samples were monitored at 0, 15, 30, 60 and 90 days of ripening. The results obtained indicated that the cheese could be produced with the mixture of 75% NaCl + 25% KCl without negative effects on cheese quality.

The effect of partial substitution of NaCl with KCl on the physicochemical, microbiological and sensory properties of Akkawi cheese

“…In addition, Al‐Otaibi and Wilbey reported no significant differences between salt treatments for the sensory scores of salty taste as obtained in the present work. Higher bitterness ratings for brine B samples were also obtained by Karagözlü et al and Gomes et al Both higher hardness and bitterness levels could have a negative impact on acceptability, especially if excessive. In a similar finding, Ayyash et al reported that no significant differences were observed in creaminess, saltiness and sour‐acid among Akkawi cheese for the same storage period.…”

“…Karagözlü et al reported that acidity of white pickled cheese increased significantly with decreasing levels of NaCl. However, opposite results were obtained by Ayyash and Shah, who reported significantly lower pH for cheeses stored in control brine (100% NaCl) than those stored in brines formed of NaCl and KCl mixtures, which was attributed to the higher pH of KCl compared to NaCl.…”

“…However, opposite results were obtained by Ayyash and Shah, who reported significantly lower pH for cheeses stored in control brine (100% NaCl) than those stored in brines formed of NaCl and KCl mixtures, which was attributed to the higher pH of KCl compared to NaCl. On the other hand, Karagözlü et al and Ayyash and Shah showed that the pH of white pickled cheese, Mozzarella cheese and Akkawi cheese decreased during storage, as obtained in the present study. The decrease in pH of cheese upon maturation has been linked to increased levels of organic acids (such as lactic acid) produced by different microorganisms during storage …”

“…Several studies have shown that partial or complete replacement of sodium by potassium in cheeses is successfully achievable, in terms of sensory and physical properties, as has been reported for cottage cheese, Feta cheese, Greek Kefalograviera cheese . white salted cheese, white pickled cheese, Cheddar cheese, Minas fresh cheese, Mozzarella cheese, Nabulsi cheese and Halloumi cheese . However, there has only been one recent study investigating the effect of NaCl replacement with KCl on the physicochemical, microbiological and sensory characteristics of Akkawi cheese .…”

The Impact of NaCl Substitution with KCl on Proteinase Activities Cell‐Free Extract and Cell‐Free Supernatant at Different pH Levels and Salt Concentrations: Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus

“…Simple salt reduction has been found to increase bitterness and decrease shelf‐life in cheeses, whereas partial salt substitution especially with KCl did not significantly affect cheese quality compared with the control (Guinee 2004b). Those authors have reported that cheeses made with partial NaCl substituted with KCl showed similar characteristics to those with the control (only NaCl) (Katsiari and others 1997; Karagozlu and others 2008; Ayyash and Shah 2010, 2011b). On the other hand, several studies have shown that partial substitution of NaCl with KCl affected the activity of proteolytic enzymes produced by starter cultures (Armenteros and others 2009; Ayyash and Shah 2011a, 2011d).…”