期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2016
卷号：40
期号：2
页码：20-30
出版社：Galati University Press
摘要：The effect of partial or total substitution of sodium chloride by potassium chlorideon the chemical composition, texture profile and sensory properties of Telemeacheese during 28 days of ripening at 4°C was evaluated in the current study.Telemea cheese was ripened in 4 different brine solutions (20%, wt/wt) madefrom different NaCl:KCl ratios as follows: (NaCl (A), KCl (B), 1NaCl:1KCl (C)and 1NaCl:2KCl (D)). The physicochemical properties of Telemea cheese (drymatter, fat, protein, ash, pH, total nitrogen (TN), water soluble nitrogen (WSN)and ripening degree values) were determined after 1, 7, 14, 21 and 28 days ofripening. Dry matter, pH and ripening degree values were significantly (p < 0.05)affected during ripening. The results of this study indicated that replacing 66%NaCl with KCl influenced the texture profile and sensorial characteristics ofTelemea cheese.
