The effect of NaCl substitution by KCl on telemea cheese properties

Mihai Angheloiu; Gabriel-Dănuţ Mocanu; Elisabeta Botez

Mihai Angheloiu Department of Food Science, Food Engineering and Applied Biotechnology, “Dunarea de Jos” University of Galati,
Gabriel-Dănuţ Mocanu Department of Food Science, Food Engineering and Applied Biotechnology, “Dunarea de Jos” University of Galati,
Elisabeta Botez Department of Food Science, Food Engineering and Applied Biotechnology, “Dunarea de Jos” University of Galati

Keywords: telemea cheese, cow milk, NaCl substitution, texture profile, sensory evaluation

Abstract

The effect of partial or total substitution of sodium chloride by potassium chloride on the chemical composition, texture profile and sensory properties of Telemea cheese during 28 days of ripening at 4°C was evaluated in the current study. Telemea cheese was ripened in 4 different brine solutions (20%, wt/wt) made from different NaCl:KCl ratios as follows: (NaCl (A), KCl (B), 1NaCl:1KCl (C) and 1NaCl:2KCl (D)). The physicochemical properties of Telemea cheese (dry matter, fat, protein, ash, pH, total nitrogen (TN), water soluble nitrogen (WSN) and ripening degree values) were determined after 1, 7, 14, 21 and 28 days of ripening. Dry matter, pH and ripening degree values were significantly (p < 0.05) affected during ripening. The results of this study indicated that replacing 66% NaCl with KCl influenced the texture profile and sensorial characteristics of Telemea cheese.

The effect of NaCl substitution by KCl on telemea cheese properties

Abstract

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