The effect of complete replacing sodium with potassium, calcium, and magnesium brine on sodium‐free ultrafiltration Feta cheese at the end of the 60‐day ripening period: Physicochemical, proteolysis–lipolysis indices, microbial, colorimetric, and sensory evaluation

Abstract

Abstract The effect of complete substitution of NaCl with KCl, MgCl2, and CaCl2 in brine used for the ripening stage in Na‐free ultrafiltration (UF) Feta cheese making investigated. The chemical, microbial, textural, colorimetric, and sensory evaluation did at the end of the 60‐day ripening period. As the ripening period of the cheese increased, the amount of acidity and total solid significantly increased while pH and moisture significantly decreased. All chloride salts exerted a significant antimicrobial effect on the fermentation growth cycle; particularly, CaCl2 showed a similar effect to NaCl, while KCl and MgCl2 were progressively less inhibitory. The highest hardness and syneresis on the first day seen in the samples containing sodium chloride and the lowest hardness and syneresis on the sixty day recognized in the samples containing magnesium chloride. There was no significant difference in whiteness index for monovalent salts in the first and sixtieth days of storage, and of course, this difference was not significant between divalent salts. There was no significant difference in overall acceptance score between sodium and potassium brine, although these two treatments had a significant difference compared with the others. There was no significant difference in the overall acceptance of cheeses stored in calcium and magnesium brine.

Keywords

• Na‐salt substitution
• overall acceptability
• proteolysis–lipolysis indices
• sodium‐free UF‐feta cheese
• textural properties
• whiteness index