Manufacture of Kefalograviera cheese with less sodium by partial replacement of NaCl with KCl

Katsiari, M.C; Voutsinas, L.P.; Alichanidis, E.; Roussis, Ioannis G.

doi:10.1016/s0308-8146(97)00113-1

Cited by 73 publications

(97 citation statements)

References 21 publications

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“…These findings are in agreement with those of Katsiari et al (1997Katsiari et al ( , 1998, Aly (1995), and Ayyash and Shah (2010) on the effect of partial substitution of NaCl by KCl in Feta, Kefalograviera, UF Feta-type, and Halloumi cheeses, respectively. However, it was possible to verify that the moisture parameter of NaCl/KCl and KCl-salted cheeses revealed a general upward trend with the increasing addition of KCl at all sampling days.…”

Section: Physicochemical Characterizationsupporting

confidence: 91%

“…Fat contents met the legal specifications of the registered PDO "Queijo do Pico" (45% to 60%, w/w), a similar cheese from the same Island, and did not differ among salt treatments at each point throughout ripening, corroborating the findings of Katsiari et al (1997Katsiari et al ( , 1998 and Ayyash and Shah (2010) for Feta, Kefalograviera, and Halloumi cheeses, respectively, made with NaCl/KCl blends. There was, however, a significant overall fat increase during the entire ripening process, probably associated to moisture decrease with time due to the exudation of a progressive minor amount of cheese serum (Aly 1995).…”

Section: Physicochemical Characterizationsupporting

confidence: 77%

“…Owing to this physical effect, the cheeses with higher percentages of potassium chloride, such as 75% and 100% KCl, revealed to be more swollen, presenting, therefore, a spongy texture. However, it can also be seen from Table 1 that all cheeses had similar (p > 0.05) MNFS values, in agreement with Katsiari et al (1997Katsiari et al ( , 1998 on Feta and Kefalograviera cheeses, respectively. Yet, according to the MNFS values and the Codex General Standard for Cheese (Codex 1978), at 17 days of ripening, experimental cheeses A and B can be designed as soft cheeses (MNFS > 67%), but experimental cheeses C, D, and E should be designed as semi-hard (MNFS in the range 54-69%).…”

Section: Physicochemical Characterizationsupporting

confidence: 75%

“…On the other hand, there were no significant (p > 0.05) differences in protein among experimental cheeses and that to the control, similar to Ayyash and Shah (2010) and Katsiari et al (1997Katsiari et al ( , 1998 for Halloumi, Feta, and Kefalograviera cheeses, respectively, made with mixtures of NaCl/KCl. Nevertheless, a slight (p > 0.05) protein increase was generally found with the incremental addition of KCl in São João cheese at each point throughout ripening except for 40 days.…”

Section: Physicochemical Characterizationsupporting

confidence: 75%

“…The calcium content of all cheeses was similar (p > 0.05), in accordance with Lindsay et al (1982) and Katsiari et al (1997Katsiari et al ( , 1998, for Cheddar, Feta, and Kefalograviera cheeses, respectively. Nevertheless, most of reduced-sodium experimental cheeses had slightly higher (p > 0.05) Ca contents at each point throughout ripening, probably because of the less Ca displacement (Rulikowska et al 2013) with the increasing added amounts of KCl, probably because of likely difficulties in the ion exchange of K + with Ca 2+ for the formation of K + -phosphate ionic linkage, once potassium ion has a higher atomic mass than sodium ion.…”

Section: Mineral Contentsupporting

confidence: 74%

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Substitution of sodium chloride by potassium chloride in São João cheese of Pico Island

Soares

Fernando

Alvarenga

et al. 2016

Dairy Sci. & Technol.

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The effect of partial to total substitution of NaCl with KCl on the physicochemical, microbiological, textural, and sensory properties of São João cheese, a soft cheese produced in Pico Island, Portugal, was studied. São João cheeses were made with five different curd dry salting treatments (4%, w/w), including (A) NaCl only (control), (B) 3NaCl/1KCl, (C) 1NaCl/1KCl, (D) 1NaCl/3KCl mixtures, and (E) KCl only, and then ripened at 11°C for 40 days. Sodium replacement by potassium did not influence the protein, fat, and ash contents at the same sampling day, as well as the overall microbiology quality, but acidity decreased significantly. Replacing NaCl with KCl reduced significantly the moisture content of cheeses up to 17 days of ripening, along with the expected parallel Na reduction/K increase contents. The sensory analysis indicated that a reduced-sodium São João cheese could be produced by using KCl as a partial to total NaCl replacer. However, the texture profile showed that hardness increased significantly while cohesiveness decreased significantly with the increasing substituting amount of KCl. Therefore, considering the sensory, physicochemical, and microbiological properties in combination to the textural results, cheeses formulated with (3:1) or (1:1) NaCl/KCl blends were considered as the most appropriate to be manufactured on an industrial scale. Moreover, the use of (1:1) NaCl/KCl mixture reduced the Na/K ratio from 6.1 in the control cheese to the desired 1.0.Dairy Sci. & Technol. (2016) 96:637-655 DOI 10.1007/s13594-016-0293-

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Section: Physicochemical Characterizationsupporting

confidence: 91%

Section: Physicochemical Characterizationsupporting

confidence: 77%

Section: Physicochemical Characterizationsupporting

confidence: 75%

Section: Physicochemical Characterizationsupporting

confidence: 75%

Section: Mineral Contentsupporting

confidence: 74%

See 3 more Smart Citations

Substitution of sodium chloride by potassium chloride in São João cheese of Pico Island

Soares

Fernando

Alvarenga

et al. 2016

Dairy Sci. & Technol.

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show abstract

Textural Characteristics of Greek Foods

Kasapis

2020

Textural Characteristics of World Foods

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A salty‐congruent odor enhances saltiness: Functional magnetic resonance imaging study

Seo¹,

Iannilli²,

Hummel³

et al. 2011

Human Brain Mapping

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Excessive intake of dietary salt (sodium chloride) may increase the risk of chronic diseases. Accordingly, various strategies to reduce salt intake have been conducted. This study aimed to investigate whether a salty-congruent odor can enhance saltiness on the basis of psychophysical (Experiment 1) and neuroanatomical levels (Experiment 2). In Experiment 1, after receiving one of six stimulus conditions: three odor conditions (odorless air, congruent, or incongruent odor) by two concentrations (low or high) of either salty or sweet taste solution, participants were asked to rate taste intensity and pleasantness. In Experiment 2, participants received the same stimuli during the functional magnetic resonance imaging scan. In Experiment 1, compared with an incongruent odor and/or odorless air, a congruent odor enhanced not only taste intensity but also either pleasantness of sweetness or unpleasantness of saltiness. In Experiment 2, a salty-congruent combination of odor and taste produced significantly higher neuronal activations in brain regions associated with odor-taste integration (e.g., insula, frontal operculum, anterior cingulate cortex, and orbitofrontal cortex) than an incongruent combination and/or odorless air with taste solution. In addition, the congruent odor-induced saltiness enhancement was more pronounced in the low-concentrated tastant than in the high-concentrated one. In conclusion, this study demonstrates the congruent odor-induced saltiness enhancement on the basis of psychophysical and neuroanatomical results. These findings support an alternative strategy to reduce excessive salt intake by adding salty-congruent aroma to sodium reduced food. However, there are open questions regarding the salty-congruent odor-induced taste unpleasantness.

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Manufacture of Kefalograviera cheese with less sodium by partial replacement of NaCl with KCl

Cited by 73 publications

References 21 publications

Substitution of sodium chloride by potassium chloride in São João cheese of Pico Island

Substitution of sodium chloride by potassium chloride in São João cheese of Pico Island

Textural Characteristics of Greek Foods

A salty‐congruent odor enhances saltiness: Functional magnetic resonance imaging study

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