Abstract
The effect of the partial substitution of NaCl by KCl in the following proportions 100:0; 70:30; 50:50; and 30:70 (NaCl:KCl) on the characteristics of Coalho cheese was investigated over 60 days of refrigerated storage. Partial sodium replacement did not affect the physicochemical characteristics, pH, proteolysis indices, water activity, and melting behaviour of cheeses; however, proteolysis, hardness and chewiness were significantly affected by the storage time. There was no significant difference in the counts of coliforms at 30 °C and at 45 °C, filamentous fungi and yeasts, and Staphylococcus aureus among the treatments. An increase in fatty acids levels was observed for the reduced-sodium cheeses, with the exception of conjugated linoleic acid. Ten sensory descriptors were reported for Coalho cheese using a free listing test. The consumer test indicated that the partial replacement of up to 50% NaCl by KCl may be a viable alternative.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
