Effect of different types and concentrations of salts added toRequesoncheese on texture, sensory, and physiochemical characteristics

Abstract

Different salts and concentrations (1% NaCl, 1.5% NaCl, 1% (1:1) NaCl/KCl, 1.5% (1:1) NaCl/KCl and 0.1% CaCl2) were used to elaborate Requeson cheese to evaluate yield, color, texture, physiochemical composition, and sensory characteristics. Yield, moisture, and protein content did not change among treatments (p>0.05). Fat content was higher (p<0.05) in the cheese without salt added. Adhesiveness was greater (p<0.05) in cheese with 0.1% CaCl2 and lowest in cheese without salt added. The a* value presented differences (p<0.05) among treatments. Cheese with 1.5% NaCl was the most accepted for its taste, followed by Requeson cheese with 1.5% NaCl/KC. In conclusion, the addition of CaCl2 to reduce sodium content in Requeson cheese is not recommended because change some characteristics of the cheese. However, the combination of NaCl/KCl at 1.5% could be used, since physicochemical, color, and texture characteristics were the same as the Requeson cheese with NaCl at 1.5%.