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Manufacture of reduced-sodium Coalho cheese by partial replacement of NaCl with KCl

Costa, Renata Golin Bueno, Alves, Rayane Campos, Cruz, Adriano Gomes da, Sobral, Denise, Teodoro, Vanessa Aglaê Martins, Costa Junior, Luiz Carlos Gonçalves, Paula, Junio César Jacinto de, Landin, Taynan Barroso, Miguel, Elisângela Michele
International dairy journal 2018 v.87 pp. 37-43
Staphylococcus aureus, cheeses, chewiness, cold storage, coliform bacteria, conjugated linoleic acid, hardness, manufacturing, pH, potassium chloride, proteolysis, sodium, sodium chloride, storage time, water activity, yeasts
The effect of the partial substitution of NaCl by KCl in the following proportions 100:0; 70:30; 50:50; and 30:70 (NaCl:KCl) on the characteristics of Coalho cheese was investigated over 60 days of refrigerated storage. Partial sodium replacement did not affect the physicochemical characteristics, pH, proteolysis indices, water activity, and melting behaviour of cheeses; however, proteolysis, hardness and chewiness were significantly affected by the storage time. There was no significant difference in the counts of coliforms at 30 °C and at 45 °C, filamentous fungi and yeasts, and Staphylococcus aureus among the treatments. An increase in fatty acids levels was observed for the reduced-sodium cheeses, with the exception of conjugated linoleic acid. Ten sensory descriptors were reported for Coalho cheese using a free listing test. The consumer test indicated that the partial replacement of up to 50% NaCl by KCl may be a viable alternative.