Reduction of sodium content in Feta cheese by partial substitution of NaCl by KCl

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

doi:10.1016/s0958-6946(97)00032-0

Cited by 95 publications

(107 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…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: 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: 74%

“…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: 72%

“…The S/M values are important once they are considered necessary for proper ripening fermentations (Katsiari et al 1997). As one can see in Table 1, the S/M values were not significantly affected by the type of salt used, with the only exception of 40 days of ripening, when the experimental cheeses salted with mixtures NaCl/KCl showed higher (p < 0.05) values than the control and the KCl-salted São João cheese.…”

Section: Physicochemical Characterizationmentioning

confidence: 91%

See 4 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.

View full text Add to dashboard Cite

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-

show abstract

Section: Physicochemical Characterizationsupporting

confidence: 91%