| Titles |
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English :
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Effect of replacing sodium choride with potassium chloride on Gouda
Cheese quality
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Arabic :
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تأثير استبدال كلورايد الصوديوم بواسطة كلوريد البوتاسيوم على صفات جبن الجودا
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| Abstract |
Five treatment of Gouda cheese were made to study the effect of replacing sodium chloride ( NaCl ) with potassium choride (KCl) in the brine used in salting Gouda cheese. Nacl was replaced with Kcl at the rate of 0.0, 20, 40, 60 and 80% replacement of NaCl with KCl caused a significant increase of moisture, acidity, soluble nitrogen, total volatile fatty acids, potassium content, while decreased fat, total nitrogen and sodium content. Replacement of NaCl with KCl up to 40% increased the total scores of organoleptic properties. Moisture content and pH values of all cheese treatments decreased while fat, total nitrogen, soluble nitrogen, total volatile fatty acids, acidity contents and scores of organoleptic properties increased as ripening period progressed.
Key words: Gouda cheese, low sodium, potassium, brine.
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| Publication year |
2010
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| Pages |
515-527
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Minufiya J. Agric. Res
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| Author(s) from ARC |
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| External authors (outside ARC) |
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| Publication Type |
Journal
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