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

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

doi:10.15835/agrisp.v107i3-4.13131

Agricultura (Dec 2018)

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

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

Affiliations

Elisabeta Botez: Food Science, Food Engineering, Biotechnology and Aquaculture Department, Facultyof Food Science and Engineering, ”Dunarea de Jos„ University of Galati, 111 Domneasca Street, 800201, Galati
Gabriel – Dănuț Mocanu: Food Science, Food Engineering, Biotechnology and Aquaculture Department, Facultyof Food Science and Engineering, ”Dunarea de Jos„ University of Galati, 111 Domneasca Street, 800201, Galati
Doina – Georgeta Andronoiu: Food Science, Food Engineering, Biotechnology and Aquaculture Department, Facultyof Food Science and Engineering, ”Dunarea de Jos„ University of Galati, 111 Domneasca Street, 800201, Galati
Oana-Viorela Nistor: Food Science, Food Engineering, Biotechnology and Aquaculture Department, Facultyof Food Science and Engineering, ”Dunarea de Jos„ University of Galati, 111 Domneasca Street, 800201, Galati

DOI: https://doi.org/10.15835/agrisp.v107i3-4.13131
Journal volume & issue: Vol. 107, no. 3-4
pp. 62 – 69

Abstract

Read online

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.

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

Published in Agricultura

ISSN: 1221-5317 (Print)
Publisher: AcademicPres
Country of publisher: Romania
LCC subjects: Agriculture: Agriculture (General); Agriculture: Plant culture
Website: http://journals.usamvcluj.ro/index.php/agricultura/index

About the journal

Abstract

Keywords