Manufacture of low-sodium Minas fresh cheese: Effect of the partial replacement of sodium chloride with potassium chloride

Gomes, Ana Paula Martins; Cruz, Adriano G.; Cadena, Rafael Silva; Celeghini, Renata M.S.; Faria, J.A.F.; Bolini, Helena María André; Pollonio, Marise Aparecida Rodrigues; Granato, Daniel

doi:10.3168/jds.2010-3774

Cited by 86 publications

(84 citation statements)

References 28 publications

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“…2(d) that the soluble protein content of control and experimental PMC increased significantly (p<0.05) during storage of 56 days and was higher (p<0.05) in control PMC. Increased proteolysis in low-sodium Minas fresh cheese (Gomes et al 2011), Akawi cheese containing NaCl substituted KCl (Ayyash et al 2012), and reduced sodium Feta cheese (Katsiari et al 2000b) during storage corroborates these findings. Sheehan and Guinee (2004) studied the effect of calcium content and pH on proteolysis in low moisture Mozzarella cheese during 70 days storage.…”

Section: Physico-chemical Changes During Storage Of Pmcsupporting

confidence: 75%

Storage changes in low sodium-processed Mozzarella cheese prepared using potassium-based emulsifying salts

Khetra

Chavhan

Kanawjia

et al. 2015

Dairy Sci. & Technol.

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Dietary sodium has been considered to cause hypertension and other health ailments. Processed Mozzarella cheese (PMC) is a type of processed cheese that contains high sodium in the form of sodium chloride and sodium emulsifying salts. Henceforth, the aim of this study was to investigate the effect of partial substitution of sodium chloride (NaCl) with potassium chloride (KCl) and total replacement of sodium-based emulsifying salts with potassium-based emulsifying salts in the production of experimental PMC. A blend of potassium citrate and dipotassium phosphate (1:1) was used as an emulsifying salt. Changes in sensory attributes, physico-chemical characteristics, and functional properties of PMC were analyzed and compared with the corresponding changes in a control PMC made with NaCl and trisodium citrate. Products were evaluated after regular intervals of 7 days up to 56 days. Significant differences in flavor (28-56 days), sensory body and texture, acid degree value (0-42 days), soluble protein, titratable acidity (7-56 days), pH (7-56 days), meltability (0-56 days), and stretchability (4-49) were evident between the control and experimental PMC over storage. It appears that potassium replacement of sodium resulted in a low decrease in casein hydration and an increase in pH and bitterness. This subsequently resulted in a lower rate of proteolysis, lower flavor scores, lower meltability, lower titratable acidity, lower acid degree values, and greater stretchablity and sensory body and texture scores.

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Section: Physico-chemical Changes During Storage Of Pmcsupporting

confidence: 75%

Storage changes in low sodium-processed Mozzarella cheese prepared using potassium-based emulsifying salts

Khetra

Chavhan

Kanawjia

et al. 2015

Dairy Sci. & Technol.

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“…In addition, both Mg +2 and Ca +2 salts should tend to increase the solubility more than Na + and could result in more moisture in the cheese and less ICP Optima 2100 DV working conditions . KCl has decreased ionic strength compared to NaCl, which results in decreased salting solubility of proteins, which has a direct effect on the cheese matrix (Gomes et al, 2011). The pH value of cheeses made with the salt treatments is shown in Table 1.…”

Section: Chemical Compositionmentioning

confidence: 99%

“…The most commonly investigated sodium replacement is KCl, which has the most similar chemical structure to sodium chloride (Johnson et al, 2009). A mixture of NaCl and KCl has been successfully used in various cheeses without any adverse effects on cheese quality (Reddy and Marth, 1995), including Halloumi cheese ( (Gomes et al, 2011) and Iranian White cheese (Dorosti et al, 2010). Turkish White cheese is the most frequently produced and consumed cheese in Turkey.…”

Section: Introductionmentioning

confidence: 99%

Effect of mineral salt replacement on properties of Turkish White cheese

Akan

Kınık²

2018

Mljekarstvo

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In this study, combinations of different mineral salt replacement for sodium chloride were used in Turkish White cheese production. The effect of sodium chloride substitutes on the physical, chemical and textural characteristics of cheese samples was examined. Five types of brine solution including NaCl only (K: control) (16 % w/w), only 50 % NaCl (L) (8 % w/w), 30 % CaCl 2 and 70 % NaCl (M) (16 % w/w), 30% KCl and 70 % NaCl (N) (16% w/w), and PanSalt (P) (16 % w/w) were used in cheese production. PanSalt (57 % NaCl+28 % KCl+12 % MgSO 4 ) is a commercial salt with low sodium content. The characteristics of cheeses determined within the study included the total dry matter, ash, protein, fat, salt, titratable acidity, pH values, percentage of water soluble nitrogen, percentage of trichloroacetic acid soluble nitrogen and proteose-pepton nitrogen; the sodium, calcium, potassium, phosphorus and magnesium content and the textural characteristics (via a texture profile analysis). In comparison to the control cheese, this substitution showed no significant effect on the comprehensive parameters evaluated. The Na, K, Ca and P content showed important differences among the cheese samples. The total sodium content of L, M, N and P samples decreased significantly. In regard to this research results it can be said that it is possible to produce low sodium cheese with using proper quantity of mineral salt replacers.

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“…Cheese whey was obtained from the manufacturing of fresh cheese under laboratory conditions as a follow: Twenty-five litters of milk was submitted to enzymatic clotting, the formed gel was cut and the whey was separated by filtration (Approximately 20 L). Whey cheese was stored at 4°C until used [12].…”

Section: Experimental Design and Sample Preparationmentioning

confidence: 99%

Detection of Raw Milk Adulterated with Cheese Whey by Ultrasound Method

Meier¹,

Aquino²

2015

J Adv Dairy Res

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The potentiality of the ultrasound method to identify adulteration of pasteurized milk with cheese whey was evaluated. Milk samples were mixed with different concentrations of whey cheese (0, 0.5, 1, 2.5, 5, 10, 15 and 20% v/v), resulting in eight levels of adulteration (500 mL for each one). This procedure was repeated six times totaling 48 samples. Cheese whey was obtained from the manufacturing of fresh cheese under laboratory conditions. Samples were examined for conventional method and ultrasound method by lipids, cryoscopy index, density and non-fat solids. The results of fat were higher from ultrasound than conventional method. However, a significant difference between control and adulterer samples was observed by conventional method while ultrasound showed differences in samples adulterer with 5% of whey cheese onwards. For non-fat solid, only the ultrasound method showed differences in samples adulterer with 2.5% onwards. While no differences in density and cryoscopy index were shown in both methods for any level of adulteration. Although none of the methods shown to be better for the determination of adulterated milk with whey cheese, it is suggested that others physicochemical parameters will evaluate by both methods in order to find parameters indicative of adulteration in pasteurized milk adulterer with whey cheese.

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Manufacture of low-sodium Minas fresh cheese: Effect of the partial replacement of sodium chloride with potassium chloride

Cited by 86 publications

References 28 publications

Storage changes in low sodium-processed Mozzarella cheese prepared using potassium-based emulsifying salts

Storage changes in low sodium-processed Mozzarella cheese prepared using potassium-based emulsifying salts

Effect of mineral salt replacement on properties of Turkish White cheese

Detection of Raw Milk Adulterated with Cheese Whey by Ultrasound Method

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