The effect of substituting NaCl with KCl on Nabulsi cheese: Chemical composition, total viable count, and texture profile

M. M. Ayyash, N. P. Shah

Research output: Contribution to journalArticlepeer-review

43 Citations (Scopus)

Abstract

The effect of substituting NaCl with KCl on Nabulsi cheese characteristics was investigated. Nabulsi cheese was made and stored in 4 different brine solutions at 18%, including NaCl only (A; control); 3NaCl:1KCl (wt/wt; B); 1NaCl:1KCl (wt/wt; C); and 1NaCl:3KCl (wt/wt; D). Chemical composition, proteolysis, total viable count, and texture profile analysis were assessed at monthly intervals for 5 mo. No significant effect was found among experimental cheeses in terms of chemical composition or texture profile. Proteolytic activities were higher in cheeses kept in brine solutions that contained higher KCl (B, C, and D) compared with the control. At the end of the storage period, water-soluble nitrogen in Nabulsi cheeses stored in B, C, and D was higher than that in the control cheese (A). In addition, total viable count increased significantly after 1 mo of storage for all salt treatments. Hardness and gumminess generally decreased significantly during storage within the same salt treatment.

Original languageEnglish
Pages (from-to)2741-2751
Number of pages11
JournalJournal of Dairy Science
Volume94
Issue number6
DOIs
Publication statusPublished - Jun 2011
Externally publishedYes

Keywords

  • Microstructure
  • Nabulsi cheese
  • Proteolysis
  • Texture profile

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology
  • Genetics

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