The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese

M. M. Ayyash, F. Sherkat, P. Francis, R. P. Williams, N. P. Shah

Research output: Contribution to journalArticlepeer-review

36 Citations (Scopus)

Abstract

The effect of partial substitution of NaCl with KCl on texture profile and microstructure of Halloumi cheese was investigated. Four batches of Halloumi cheese were made and kept in 4 different brine solutions (18%, wt/wt), including A) NaCl only, B) 3NaCl:1KCl, C) 1NaCl:1KCl, and D) 1NaCl:3KCl and then stored at 4°C for 56 d. The texture profile was analyzed using an Instron universal machine, whereas an environmental scanning electron microscope was used to investigate the effect of NaCl substitution on the microstructure of cheeses. No significant difference was found in hardness, cohesiveness, adhesiveness, and gumminess among experimental cheeses at the same storage day. Hardness, cohesiveness, and gumminess decreased significantly during storage period with the same salt treatment, whereas adhesiveness significantly increased. Environmental scanning electron microscope micrographs showed a compact and closed texture for cheeses at the same storage period. The microstructure of all cheeses became more closed and compact with storage period. Calcium content negatively correlated with hardness and Na and K contents during storage with the same salt treatment.

Original languageEnglish
Pages (from-to)37-42
Number of pages6
JournalJournal of Dairy Science
Volume94
Issue number1
DOIs
Publication statusPublished - Jan 2011
Externally publishedYes

Keywords

  • Environmental scanning electron microscope
  • Halloumi cheese
  • Microstructure
  • Texture profile

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology
  • Genetics

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