Effect of Potassium Chloride as a Salt Replaced on the Quality of Buffalo's Mozzarella Cheese

Abstract

Low-moisture Mozzarella cheese (LMMC) was manufactured from cow milk (control) and from standardized buffalo milk (SBM, 3 % fat) by partial substitution of NaCl with KCl. LMMC was made and salted with 4 salt mixtures: NaCl only, 3 NaCl: 1 KCl, 1 NaCl: 1 KCl and 1 NaCl: 3 KCl. The effect of substitution NaCl with KCl on the meltability and texture properties of Mozzarella cheese from different treatments was investigated. The resultant cheeses were analyzed when fresh and after 1,2,3 and 4 weeks of storage at ~ 5 o C for chemical and organoleptic properties, whereas, fresh and 4 weeks for physical and reheological properties. Mozzarella cheese manufactured from SBM salted with substitution 1 NaCl: 3 KCl had the lower moisture content. Mozzarella cheese made from SBM had total protein (TP), fat and ash contents higher than the control. Soluble nitrogen (SN), tyrosine, tryptophan and total volatile fatty acids (TVFA) increased in all treatments after storage period (P < 0.05). Mozzarella cheese made from SBM salted with NaCl only had the highest yield. Acidity development of Mozzarella cheese made from SBM with substitution 1 NaCl:3 KCl was higher than all other treatments and increased during storage period in all treatments. Using substitution NaCl with KCl increased the meltability of buffalo Mozzarella cheese and cheese manufactured by partial substitution 1 NaCl: 1 KCl had meltability closed to the control. Traditional Mozzarella cheese showed high oiling off. The oiling off increased in all treatments after storage. Also, rehelogical properties (hardness, cohesiveness, springniess, gumminess and chewiness) of Mozzarella cheese improved by substitution of NaCl with KCl. Mozzarella cheese made by partial replacement of NaCl with KCl (1:1) had the highest scores for flavour and acceptability. Whey and kneading water of Mozzarella cheese made from SBM were higher in total solids, protein, ash and some of minerals (Ca, K and P) than that made from cow milk.

Impact of Nacl Substititution with Other Salts on Kareish Cheese Characteristics

“…This might be due to the ability of KCl or MgCl 2 of water binding capacity, compared with NaCl. The above results are not consistent with those reported by Nasr, (2015), who stated that the moisture content of mozzarella cheese made from buffalo milk (3% fat) salted with NaCl: KCl (1:3) was higher than control (Mozzarella cheese manufactured from com milk and salted by NaCl). The same treatment contained high level of total protein, fat and ash, compared with control.…”

“…Results in (Table 4) are consistent with those reported by Nasr (2015), who detected the influence of substitution NaCl with KCl (1:3) on minerals contents of Mozzarella cheese, being salted with NaCl: KCl (1:3) had high content of K and the lowest values of Na.…”