Effect of mineral salt replacement on properties of Turkish White cheese
In this study, combinations of different mineral salt replacement for sodium chloride were used in Turkish White cheese production. The effect of sodium chloride substitutes on the physical, chemical and textural characteristics of cheese samples was examined. Five types of brine solution including...
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2018-01-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/283671 |
| _version_ | 1797207721377792000 |
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| author | Ecem Akan Ozer Kinik |
| author_facet | Ecem Akan Ozer Kinik |
| author_sort | Ecem Akan |
| collection | DOAJ |
| description | In this study, combinations of different mineral salt replacement for sodium chloride were used in Turkish White cheese production. The effect of sodium chloride substitutes on the physical, chemical and textural characteristics of cheese samples was examined. Five types of brine solution including NaCl only (K: control) (16 % w/w), only 50 % NaCl (L) (8 % w/w), 30 % CaCl2 and 70 % NaCl (M) (16 % w/w), 30% KCl and 70 % NaCl (N) (16% w/w), and PanSalt (P) (16 % w/w) were used in cheese production. PanSalt (57 % NaCl+28 % KCl+12 % MgSO4) is a commercial salt with low sodium content. The characteristics of cheeses determined within the study included the total dry matter, ash, protein, fat, salt, titratable acidity, pH values, percentage of water soluble nitrogen, percentage of trichloroacetic acid soluble nitrogen and proteose-pepton nitrogen; the sodium, calcium, potassium, phosphorus and magnesium content and the textural characteristics (via a texture profile analysis). In comparison to the control cheese, this substitution showed no significant effect on the comprehensive parameters evaluated. The Na, K, Ca and P content showed important differences among the cheese samples. The total sodium content of L, M, N and P samples decreased significantly. In regard to this research results it can be said that it is possible to produce low sodium cheese with using proper quantity of mineral salt replacers. |
| first_indexed | 2024-04-24T09:27:25Z |
| format | Article |
| id | doaj.art-0995decc58704afebea12ee3dd2d95b9 |
| institution | Directory Open Access Journal |
| issn | 0026-704X 1846-4025 |
| language | English |
| last_indexed | 2024-04-24T09:27:25Z |
| publishDate | 2018-01-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj.art-0995decc58704afebea12ee3dd2d95b92024-04-15T14:33:07ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252018-01-01681465610.15567/mljekarstvo.2018.0106Effect of mineral salt replacement on properties of Turkish White cheeseEcem Akan0Ozer Kinik1Ege University Faculty of Agriculture Department of Dairy Technology, Izmir, TurkeyEge University Faculty of Agriculture Department of Dairy Technology, Izmir, TurkeyIn this study, combinations of different mineral salt replacement for sodium chloride were used in Turkish White cheese production. The effect of sodium chloride substitutes on the physical, chemical and textural characteristics of cheese samples was examined. Five types of brine solution including NaCl only (K: control) (16 % w/w), only 50 % NaCl (L) (8 % w/w), 30 % CaCl2 and 70 % NaCl (M) (16 % w/w), 30% KCl and 70 % NaCl (N) (16% w/w), and PanSalt (P) (16 % w/w) were used in cheese production. PanSalt (57 % NaCl+28 % KCl+12 % MgSO4) is a commercial salt with low sodium content. The characteristics of cheeses determined within the study included the total dry matter, ash, protein, fat, salt, titratable acidity, pH values, percentage of water soluble nitrogen, percentage of trichloroacetic acid soluble nitrogen and proteose-pepton nitrogen; the sodium, calcium, potassium, phosphorus and magnesium content and the textural characteristics (via a texture profile analysis). In comparison to the control cheese, this substitution showed no significant effect on the comprehensive parameters evaluated. The Na, K, Ca and P content showed important differences among the cheese samples. The total sodium content of L, M, N and P samples decreased significantly. In regard to this research results it can be said that it is possible to produce low sodium cheese with using proper quantity of mineral salt replacers.https://hrcak.srce.hr/file/283671Turkish White cheesemineral salt replacementproteolysislow sodium |
| spellingShingle | Ecem Akan Ozer Kinik Effect of mineral salt replacement on properties of Turkish White cheese Mljekarstvo Turkish White cheese mineral salt replacement proteolysis low sodium |
| title | Effect of mineral salt replacement on properties of Turkish White cheese |
| title_full | Effect of mineral salt replacement on properties of Turkish White cheese |
| title_fullStr | Effect of mineral salt replacement on properties of Turkish White cheese |
| title_full_unstemmed | Effect of mineral salt replacement on properties of Turkish White cheese |
| title_short | Effect of mineral salt replacement on properties of Turkish White cheese |
| title_sort | effect of mineral salt replacement on properties of turkish white cheese |
| topic | Turkish White cheese mineral salt replacement proteolysis low sodium |
| url | https://hrcak.srce.hr/file/283671 |
| work_keys_str_mv | AT ecemakan effectofmineralsaltreplacementonpropertiesofturkishwhitecheese AT ozerkinik effectofmineralsaltreplacementonpropertiesofturkishwhitecheese |