The Effects of Partial Substitution of NaCl by KCl on Physicochemical, Sensory, Rheological Properties of Iranian White Cheese

The Effects of Partial Substitution of NaCl by KCl on Physicochemical، Sensory، Rheologyical Properties of Iranian White Cheese. Four trails of different mixture of Iranian white cheese with the ratios of NaCl/KCl: 1. 50% NaCl+ 1. 50%KCl، A; 1. 00% NaCl+ 2. 00% KCl، B; 0. 75% NaCl + 2. 25% KCl، C; and D as a control with 3. 00% NaCl were treated by dry salting to produce low salt cheese. The quality properties such as composition (moisture content، fat، total nitrogen with dry basis، water soluble nitrogen)، sensory properties (flavor and body texture)، and textural characteristics (force to fracture) were measured. The treatments exhibited no significant (P>0. 05) difference in the composition of cheese (moisture، fat، total nitrogen and water soluble nitrogen) after aging period. All treatments exhibited significant difference in sensory (flavor and body texture) properties. Textural properties (force to fracture) after 30 days aging showed that there was no significant (P>0. 05) difference between treatments A and D.