FABRICATION OF BRINE – SALTED TELEMEA CHEESE WITH DIFFERENT PROPORTIONS OF NaCl/KCl

Elisabeta Botez, Gabriel – Dănuț Mocanu, Doina – Georgeta Andronoiu, Oana-Viorela Nistor

Abstract


Sodium chloride is an indispensable constituent of white brined cheeses. It is involved in flavor and hardness improving, water activity and bitterness reducing, controls the enzymatic activity and bacterial growth and contributes to cheese preservation. Several studies have shown the negative impact of high sodium chloride content from processed cheeses on the consumers health. The most common additive used to decrease the levels of sodium chloride without affecting the cheese quality is potassium chloride.The effectof total or partial substitution of sodium chloride by potassium chloride on the characteristics of Telemea cheese was evaluated. Proximate composition, sensory evaluation and texture profile were analyzed during ripening at 4°C for 28 days. Telemea cheese was salted using 4 brine solutions (20%, wt/wt) with different concentrations made from different NaCl/KCl combinations as follows: (NaCl (A), KCl (B), 1NaCl:1KCl (C) and 1NaCl:2KCl(D)). The obtained results indicate that potassium chloride is a viable alternative to total or partial replacement of the sodium chloride in Telemea cheese.


Keywords


Telemea cheese, sodium reduction, potassium chloride, sensory, texture

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DOI: http://dx.doi.org/10.15835/agrisp.v107i3-4.13131



Copyright (c) 2018 Elisabeta Botez, Gabriel – Dănuț Mocanu, Doina – Georgeta Andronoiu, Oana-Viorela Nistor

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