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Kurćubić VS, Lević S, Pavlović V, Mihailović R, Nikolić A, Lukić M, Jovanović J, Danilović B, Milinković M, Oz F, Heinz V, Tomasevic I. Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance. Foods 2024; 13:1381. [PMID: 38731752 PMCID: PMC11083042 DOI: 10.3390/foods13091381] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2024] [Revised: 04/25/2024] [Accepted: 04/28/2024] [Indexed: 05/13/2024] Open
Abstract
All over the world, especially in Western societies, table salt intake that is inordinately higher than the acceptable level has been observed. An excess of Na in the human diet, mostly from processed foods, is becoming the "number one killer", leading to increased blood pressure. Therefore, the food industry is faced with a need to reduce Na in human nutrition in an effort to raise public health protection to a higher level. In this study, a commercially available combination of Na/K salts (COMB) at different concentrations was used as a NaCl substitute in the production of a modified, healthier, Na-reduced cheese. Samples of the modified low-Na white soft-brined cheese (WSBC) were produced by adding four different concentrations of COMB to production lots PL-1 to PL-4, and the control (CON) samples were prepared by salting with the usual, non-reduced concentration of NaCl. The effects of NaCl replacement on the physical-chemical parameters, major- and micro-elements, and microstructural and sensory properties of the WSBC were investigated. The obtained results indicated that there was no significant influence on the ash content, pH, and aw. The Na and K levels differed among treatments (p < 0.001). The lowest Na level in this study was recorded in PL-4 (only COMB was added) and was 334.80 ± 24.60 mg/100 g. According to the Na content, WSBC PL4 can be labeled with the nutrient claim "reduced amount of Na". A significant difference (p < 0.05) was noticed in overall acceptance between the CON and PL-4, with no statistically significant difference found amongst other WSBC production lots. The replacement of NaCl resulted in a slightly greater firmness of the WSBC. The results confirm the possibility of producing low-Na WSBC when optimal amounts of a suitable mineral salt are used as a substitute for NaCl, thus reducing the risk of high Na intake in the human body through the consumption of evaluated cheese.
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Affiliation(s)
- Vladimir S Kurćubić
- Faculty of Agronomy, Department of Food Technology, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Serbia
| | - Steva Lević
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Vlada Pavlović
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Ružica Mihailović
- Veterinary Specialist Institute Kraljevo, Žička 34, 36000 Kraljevo, Serbia
| | - Aleksandra Nikolić
- Department of Sensory and Physical Testing with Parasitology, Institute for Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia
| | - Mirjana Lukić
- Department of Sensory and Physical Testing with Parasitology, Institute for Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia
| | - Jelena Jovanović
- Department of Sensory and Physical Testing with Parasitology, Institute for Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia
| | - Bojana Danilović
- Faculty of Technology, University of Niš, Bulevar Oslobođenja 124, 16000 Leskovac, Serbia
| | - Mira Milinković
- Institute of Land, Teodora Drajzera 7, 11000 Belgrade, Serbia
| | - Fatih Oz
- Faculty of Agriculture, Ataturk University, Erzurum 25240, Türkiye
| | - Volker Heinz
- DIL German Institute of Food Technology, Prof.-von-Klitzing-Str. 7, D-49610 Quakenbrück, Germany
| | - Igor Tomasevic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
- DIL German Institute of Food Technology, Prof.-von-Klitzing-Str. 7, D-49610 Quakenbrück, Germany
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2
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Heiden-Hecht T, Wu B, Appavou MS, Förster S, Frielinghaus H, Holderer O. Multiscale Structural Insight into Dairy Products and Plant-Based Alternatives by Scattering and Imaging Techniques. Foods 2023; 12:foods12102021. [PMID: 37238839 DOI: 10.3390/foods12102021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 05/11/2023] [Accepted: 05/14/2023] [Indexed: 05/28/2023] Open
Abstract
Dairy products and plant-based alternatives have a large range of structural features from atomic to macroscopic length scales. Scattering techniques with neutrons and X-rays provide a unique view into this fascinating world of interfaces and networks provided by, e.g., proteins and lipids. Combining these scattering techniques with a microscopic view into the emulsion and gel systems with environmental scanning electron microscopy (ESEM) assists in a thorough understanding of such systems. Different dairy products, such as milk, or plant-based alternatives, such as milk-imitating drinks, and their derived or even fermented products, including cheese and yogurt, are characterized in terms of their structure on nanometer- to micrometer-length scales. For dairy products, the identified structural features are milk fat globules, casein micelles, CCP nanoclusters, and milk fat crystals. With increasing dry matter content in dairy products, milk fat crystals are identified, whereas casein micelles are non-detectable due to the protein gel network in all types of cheese. For the more inhomogeneous plant-based alternatives, fat crystals, starch structures, and potentially protein structures are identified. These results may function as a base for improving the understanding of dairy products and plant-based alternatives, and may lead to enhanced plant-based alternatives in terms of structure and, thus, sensory aspects such as mouthfeel and texture.
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Affiliation(s)
- Theresia Heiden-Hecht
- Jülich Centre for Neutron Science (JCNS) at Heinz Maier-Leibnitz Zentrum (MLZ), Forschungszentrum Jülich GmbH, Lichtenbergstr. 1, 85747 Garching, Germany
| | - Baohu Wu
- Jülich Centre for Neutron Science (JCNS) at Heinz Maier-Leibnitz Zentrum (MLZ), Forschungszentrum Jülich GmbH, Lichtenbergstr. 1, 85747 Garching, Germany
| | - Marie-Sousai Appavou
- Jülich Centre for Neutron Science (JCNS) at Heinz Maier-Leibnitz Zentrum (MLZ), Forschungszentrum Jülich GmbH, Lichtenbergstr. 1, 85747 Garching, Germany
| | - Stephan Förster
- Jülich Centre for Neutron Science (JCNS) at Heinz Maier-Leibnitz Zentrum (MLZ), Forschungszentrum Jülich GmbH, Lichtenbergstr. 1, 85747 Garching, Germany
- Jülich Centre for Neutron Science (JCNS-1), Forschungszentrum Jülich GmbH, 52425 Jülich, Germany
| | - Henrich Frielinghaus
- Jülich Centre for Neutron Science (JCNS) at Heinz Maier-Leibnitz Zentrum (MLZ), Forschungszentrum Jülich GmbH, Lichtenbergstr. 1, 85747 Garching, Germany
| | - Olaf Holderer
- Jülich Centre for Neutron Science (JCNS) at Heinz Maier-Leibnitz Zentrum (MLZ), Forschungszentrum Jülich GmbH, Lichtenbergstr. 1, 85747 Garching, Germany
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Juan B, Trujillo AJ, Ferragut V. The Effect of Salt Reduction and Partial Substitution of NaCl by KCl on Physicochemical, Microbiological, and Sensorial Characteristics and Consumers' Acceptability of Semi-Hard and Hard Lactose-Free Cow's Milk Cheeses. Front Nutr 2022; 9:861383. [PMID: 35592633 PMCID: PMC9113740 DOI: 10.3389/fnut.2022.861383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Accepted: 03/25/2022] [Indexed: 12/02/2022] Open
Abstract
Increasing consumer demand for healthier foods prompts the development of cheeses reduced in salt. The aim of his study was to assess the effect of reducing the level of sodium chloride (NaCl) and their partial substitution by potassium chloride (KCl) on the biochemical, microbiological, and sensorial characteristics and consumer's acceptability of semi-hard and hard lactose-free cow's milk cheeses. To improve the possible lower salty taste or the development of bitter taste, the addition to yeast extract, as a flavor enhancer, was also checked. Different brining times and brine conditions were tested to obtain a reduction of >25% of salt with respect to conventional cheese. Reduced-salt cheeses were elaborated by reducing half the salting time used in conventional cheeses, and a ratio of 60 Na+:40 K+ was used to reduce Na concentration in substituted cheeses. The results obtained in this study show that the reduction of salt by both methods in semi-hard and hard lactose-free cheeses could be an alternative for the production of healthier and sensorial acceptable cheeses, without significantly affecting their physicochemical characteristics. The addition of yeast extract, as a flavor enhancer, increased the free amino acids (FAAs) levels but decreased the acceptability of cheeses.
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Sedaghat S, Tabatabai Yazdi F, Mortazavi A, Shahidi F. Enhancement of alkaline protease production of Bacillus strains isolated from dairy sludge under cold, salt and ultrasound stress. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Hammam ARA, Martinez‐Monteagudo SI, Metzger LE, Alsaleem KA. Effect of ultrasound intensity on the functional characteristics of rennet‐coagulated skim milk. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ahmed R. A. Hammam
- Dairy and Food Science Department South Dakota State University Brookings South Dakota USA
- Dairy Science Department, Faculty of Agriculture Assiut University Assiut Egypt
| | - Sergio I. Martinez‐Monteagudo
- Department of Family and Consumer Sciences New Mexico State University Las Cruces New Mexico USA
- Department of Chemical & Materials Engineering New Mexico State University Las Cruces New Mexico USA
| | - Lloyd E. Metzger
- Dairy and Food Science Department South Dakota State University Brookings South Dakota USA
| | - Khalid A. Alsaleem
- Dairy and Food Science Department South Dakota State University Brookings South Dakota USA
- Food Science and Human Nutrition Department Qassim University Al‐Qassim Saudi Arabia
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Zonoubi R, Goli M. The effect of complete replacing sodium with potassium, calcium, and magnesium brine on sodium-free ultrafiltration Feta cheese at the end of the 60-day ripening period: Physicochemical, proteolysis-lipolysis indices, microbial, colorimetric, and sensory evaluation. Food Sci Nutr 2021; 9:866-874. [PMID: 33598170 PMCID: PMC7866566 DOI: 10.1002/fsn3.2050] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Revised: 11/23/2020] [Accepted: 11/23/2020] [Indexed: 12/28/2022] Open
Abstract
The effect of complete substitution of NaCl with KCl, MgCl2, and CaCl2 in brine used for the ripening stage in Na-free ultrafiltration (UF) Feta cheese making investigated. The chemical, microbial, textural, colorimetric, and sensory evaluation did at the end of the 60-day ripening period. As the ripening period of the cheese increased, the amount of acidity and total solid significantly increased while pH and moisture significantly decreased. All chloride salts exerted a significant antimicrobial effect on the fermentation growth cycle; particularly, CaCl2 showed a similar effect to NaCl, while KCl and MgCl2 were progressively less inhibitory. The highest hardness and syneresis on the first day seen in the samples containing sodium chloride and the lowest hardness and syneresis on the sixty day recognized in the samples containing magnesium chloride. There was no significant difference in whiteness index for monovalent salts in the first and sixtieth days of storage, and of course, this difference was not significant between divalent salts. There was no significant difference in overall acceptance score between sodium and potassium brine, although these two treatments had a significant difference compared with the others. There was no significant difference in the overall acceptance of cheeses stored in calcium and magnesium brine.
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Affiliation(s)
- Razieh Zonoubi
- Department of Food Science and TechnologyIsfahan (Khorasgan) BranchIslamic Azad UniversityIsfahanIran
| | - Mohammad Goli
- Department of Food Science and TechnologyIsfahan (Khorasgan) BranchIslamic Azad UniversityIsfahanIran
- Laser and Biophotonics in Biotechnologies Research CenterIsfahan (Khorasgan) BranchIslamic Azad UniversityIsfahanIran
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7
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Deshwal GK, Ameta R, Sharma H, Singh AK, Panjagari NR, Baria B. Effect of ultrafiltration and fat content on chemical, functional, textural and sensory characteristics of goat milk-based Halloumi type cheese. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109341] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Bansal V, Mishra SK. Reduced-sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety. Compr Rev Food Sci Food Saf 2020; 19:733-758. [PMID: 33325171 DOI: 10.1111/1541-4337.12524] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 11/21/2019] [Accepted: 11/21/2019] [Indexed: 02/06/2023]
Abstract
Sodium chloride (NaCl) universally well-known as table salt is an ancient food additive, which is broadly used to increase the storage stability and the palatability of foods. Though, in recent decades, use of table salt in foods is a major concern among the health agencies of the world owing to ill effects of sodium (Na) that are mostly linked to hypertension and cardiovascular diseases. As a result, food scientists are working to decrease the sodium content in food either by decreasing the rate of NaCl addition or by partial or full replacement of NaCl with other suitable salts like potassium chloride (KCl), calcium chloride (CaCl2 ), or magnesium chloride (MgCl2 ). However, in cheese, salt reduction is difficult to accomplish owing to its multifaceted role in cheese making. Considering the significant contribution in dietary salt intake (DSI) from cheese, researchers across the globe are exploring various technical interventions to develop reduced-sodium cheeses (RSCs) without jeopardizing the quality and safety of cheeses. Thus, the purpose of this study is to provide an insight of NaCl reduction on sensory, physicochemical, and technofunctional attributes of RSCs with an aim to explore various strategies for salt reduction without affecting the cheese quality and safety. The relationship between salt reduction and survival of pathogenic and spoilage-causing microorganisms and growth of RSCs microflora is also discussed. Based on the understanding of conceptual and applied information on the complex changes that occur in the development of RSCs, the quality and safety of RSCs can be accomplished effectively in order to reduce the DSI from cheese.
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Affiliation(s)
- Venus Bansal
- Department of Dairy Technology, College of Dairy Science & Technology, Guru Angad Dev Veterinary & Animal Sciences University, Ludhiana, India
| | - Santosh Kumar Mishra
- Department of Dairy Microbiology, College of Dairy Science & Technology, Guru Angad Dev Veterinary & Animal Sciences University, Ludhiana, India
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9
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Lee YN, Lee SM, Kim KO. Investigation on the Intrinsic Potential of Using Potassium Chloride for Partially Replacing NaCl in Kimchi and the Effect of Information on Consumer Acceptance of Sodium-Reduced Kimchi According to Age. J Food Sci 2020; 84:2961-2972. [PMID: 31612540 DOI: 10.1111/1750-3841.14784] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2018] [Revised: 07/20/2019] [Accepted: 07/30/2019] [Indexed: 12/31/2022]
Abstract
The high sodium content of kimchi is a contradicting factor from its fame as a healthy food. With the aim of reducing the sodium content of kimchi, the objective of this study was to understand the effect of providing "sodium-reduced" information on the acceptance of kimchi according to the age of consumption. Six sodium-reduced kimchi samples, prepared with different percentages of sodium reduction (25% and 50%) and potassium chloride concentration (none, 0.47%, and 0.93%), were compared to control kimchi (2.0% w/v NaCl). Sensory characterization of the samples was obtained using descriptive analysis. A total of 167 kimchi consumers with balanced proportion of the young (below 40) and the old (above 40) evaluated seven kimchi samples in either of the two conditions: blind testing condition or informed testing condition where each of the samples was provided with a label that informed about "sodium reduction percentage" and "whether a salt replacer was used or not." The results showed that in terms of healthiness perception, Korean female consumers believed that kimchi with a high sodium reduction rate would contribute to health in general, though an unfavorable notion of using a salt replacer was also observed. Also, the results suggested that promoting information about sodium reduction in kimchi would generally increase consumer acceptance. However, this phenomenon was influenced not only by the sample for which the information was provided, but also by the age of consumers with different health interests and kimchi experience. PRACTICAL APPLICATION: The findings of this study showed simply reducing sodium and promoting it with a health claim showed limitation in achieving a high level of sodium reduction, such as a 50% reduction rate, which implied the importance of using supplementary material such as potassium chloride that can fulfill the missing saltiness and flavors of the original product. Promotion of "sodium-reduced" claims in kimchi generally results in increased consumer acceptance. However, the effectiveness of the information was dependent on which sample was provided and the age of the consumers, among whom health interests and kimchi experience differ.
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Affiliation(s)
- Yoo-Na Lee
- Dept. of Food Science and Engineering, Ewha Womans Univ., Seoul, 03760, Republic of Korea
| | - Soh Min Lee
- Dept. of Food Science and Engineering, Ewha Womans Univ., Seoul, 03760, Republic of Korea
| | - Kwang-Ok Kim
- Dept. of Food Science and Engineering, Ewha Womans Univ., Seoul, 03760, Republic of Korea
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Dugat-Bony E, Bonnarme P, Fraud S, Catellote J, Sarthou AS, Loux V, Rué O, Bel N, Chuzeville S, Helinck S. Effect of sodium chloride reduction or partial substitution with potassium chloride on the microbiological, biochemical and sensory characteristics of semi-hard and soft cheeses. Food Res Int 2019; 125:108643. [DOI: 10.1016/j.foodres.2019.108643] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Revised: 08/20/2019] [Accepted: 08/22/2019] [Indexed: 10/26/2022]
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Kaminarides S, Moschopoulou E, Karali F. Influence of Salting Method on the Chemical and Texture Characteristics of Ovine Halloumi Cheese. Foods 2019; 8:foods8070232. [PMID: 31261910 PMCID: PMC6678100 DOI: 10.3390/foods8070232] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2019] [Revised: 06/25/2019] [Accepted: 06/28/2019] [Indexed: 11/16/2022] Open
Abstract
The effects of dry salting for 24 h, or brine salting under different conditions (i.e., 7%, 10%, or 13% NaCl (w/w) at 4 or 20 °C for 3, 6, 24, or 48 h) on ovine Halloumi cheese composition and textural properties were studied. In the brine-salted cheeses, the moisture content, ranging from 45.53 ± 0.7 to 53.55 ± 0.6 g/100 g, was decreased as the concentration and temperature of brine and salting time were increased. In contrast, the salt content, ranging from 2.17 ± 0.01 to 4.97 ± 0.10 g/100 g, increased by increasing the salting time and brine concentration, and the increased sodium content of cheeses was correlated with their decreased potassium content. Cheeses dry-salted for 24 h contained higher levels of calcium (1064–1093 mg/100 g) than brine-salted cheeses kept for 24 or 48 h (751–922 mg/100 g). The same trend was observed for phosphorus, magnesium, and potassium content. In addition, dry-salted cheeses showed significantly (p < 0.05) lower hardness and fracturability values, compared to cheeses brine salted at 13% brine for more than 24 h, independently of the brine temperature. It was concluded that dry salting of Halloumi cheese for one day was the most appropriate salting method for dietary and nutritious reasons.
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Affiliation(s)
- Stelios Kaminarides
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
| | - Ekaterini Moschopoulou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
| | - Fotini Karali
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
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Arab M, Sohrabvandi S, Khorshidian N, Mortazavian AM. Combined Effects of Salt-related Variables on Qualitative Characteristics of Probiotic Fermented Milk. CURRENT NUTRITION & FOOD SCIENCE 2019. [DOI: 10.2174/1573401314666180123151007] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
<P>Background: Doogh is a typical Iranian beverage based on fermented milk. The common
salt used for Doogh is NaCl. Addition of salt in Doogh can take place before or after fermentation.
The type of salt (NaCl or NaCl/KCl) and the sequence of salt addition in Doogh production can have
significant impacts on biochemical characteristics of this product.
</P><P>
Methods: Nine probiotic Doogh treatments containing two probiotics (Lactobacillus acidophilus and
Bifidobacterium lactis BB at the level of 107 cfu.mL-1) along with Lactobacillus delbrueckii ssp. bulgaricus
and Streptococcus thermophilus, different salt percentages (0.5 and/or 1% (w/w)) in two ratios
of NaCl/KCl (100:0 or 50:50) were prepared. Four samples were produced with the addition of salt
before fermentation and four samples after fermentation (after cooling to 5°C). Apparent viscosity,
phase separation, viability of probiotics and sensory properties of Doogh samples were studied during
21 days storage.
</P><P>
Results: The results showed that samples containing 1% (w/w) salt (NaCl or NaCl:KCl) had higher
phase separation than treatments with 0.5% (w/w). The partial substitution of NaCl with KCl had a
positive influence on the viability of probiotics. Treatments with 1% (w/w) NaCl:KCl and 0.5% (w/w)
NaCl:KCl added before fermentation showed the maximum viability of probiotics. Addition of salt
decreased the apparent viscosity of Doogh due to decreasing mean particle size of the dispersion system.
From sensory point of view, the treatment with 0.5% (w/w) NaCl and those with 0.5% (w/w)
NaCl:KCl before fermentation showed the highest acceptance.
</P><P>
Conclusion: A low-sodium Doogh with an acceptable probiotic viability was produced.</P>
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Affiliation(s)
- Masoumeh Arab
- Students Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/ National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Sara Sohrabvandi
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Nasim Khorshidian
- Food Safety Research Center (Salt), School of Nutrition and Food Sciences, Semnan University of Medical Sciences, Semnan, Iran
| | - Amir M. Mortazavian
- Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Moreira RV, Costa MP, Castro VS, Paes CE, Mutz YS, Frasao BS, Mano SB, Conte-Junior CA. Short communication: Antimicrobial activity of pequi (Caryocar brasiliense) waste extract on goat Minas Frescal cheese presenting sodium reduction. J Dairy Sci 2019; 102:2966-2972. [DOI: 10.3168/jds.2018-15268] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2018] [Accepted: 12/04/2018] [Indexed: 12/30/2022]
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14
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Silva H, Balthazar C, Silva R, Vieira A, Costa R, Esmerino E, Freitas M, Cruz A. Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory profiling. J Dairy Sci 2018; 101:8837-8846. [DOI: 10.3168/jds.2018-14819] [Citation(s) in RCA: 91] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2018] [Accepted: 06/07/2018] [Indexed: 12/22/2022]
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15
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Loudiyi M, Aït-Kaddour A. Evaluation of the effect of salts on chemical, structural, textural, sensory and heating properties of cheese: Contribution of conventional methods and spectral ones. Crit Rev Food Sci Nutr 2018; 59:2442-2457. [DOI: 10.1080/10408398.2018.1455637] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- M. Loudiyi
- Université Clermont Auvergne, VetAgro Sup, Lempdes, France
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR sur le Fromage, UMRF, Aurillac, France
| | - A. Aït-Kaddour
- Université Clermont Auvergne, VetAgro Sup, Lempdes, France
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR sur le Fromage, UMRF, Aurillac, France
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16
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Loudiyi M, Karoui R, Rutledge DN, Montel MC, Rifa E, Aït-Kaddour A. Fluorescence spectroscopy coupled with independent components analysis to monitor molecular changes during heating and cooling of Cantal-type cheeses with different NaCl and KCl contents. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:963-975. [PMID: 28714272 DOI: 10.1002/jsfa.8544] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/05/2017] [Revised: 07/07/2017] [Accepted: 07/07/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Reduction of NaCl content of cheeses has received considerable attention by research during the past decades because of its health effects. Nonetheless, NaCl reduction is a challenge since it plays an important role in cheese quality, such as structure, texture and functional properties. Several methods were used to evaluate the effect of NaCl on these attributes. In this study, Cantal-type cheeses with different salts (NaCl and KCl) were analyzed for their structure at a molecular level and rheological properties during heating (20-60 °C) and cooling (60-20 °C). The structure was investigated by synchronous fluorescence spectroscopy (SFS) and the rheological properties by small-amplitude oscillatory test. RESULTS Independent components analysis (ICA) gave three independent components that were attributed to coenzyme/Maillard reaction products (IC1), tryptophan (IC2) and vitamin A (IC3). Signal proportions of each IC depicted information regarding the changes in those fluorophores with salts, heating and cooling. In addition, canonical correlation analysis (CCA) of the IC proportions and rheological measurements related modifications at a molecular level evaluated by fluorescence to cheese texture (0.34 < R2 < 0.99). CONCLUSION This study demonstrated that SFS can monitor and characterize modification of Cantal-type cheeses at a molecular level, based on the analysis of the fluorescence spectra by ICA. The nature of correlation between signal proportions and the rheological parameters depicted that rheological attributes of cheeses observed at the macroscopic level can be derived from fluorescence spectra. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Mohammed Loudiyi
- VetAgro Sup, Lempdes, France
- Université Clermont Auvergne, INRA, UMRF, Aurillac, France
| | - Romdhane Karoui
- Université d'Artois, EA 7394, Institut Charles Viollette, Lens, France
| | - Douglas N Rutledge
- UMR Ingénierie Procédés Aliments, AgroParisTech, INRA, Université Paris-Saclay, Massy, France
| | | | - Etienne Rifa
- Université Clermont Auvergne, INRA, UMRF, Aurillac, France
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Soares C, Fernando AL, Alvarenga N, Martins APL. Substitution of sodium chloride by potassium chloride in São João cheese of Pico Island. ACTA ACUST UNITED AC 2016. [DOI: 10.1007/s13594-016-0293-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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18
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Dugat-Bony E, Sarthou AS, Perello MC, de Revel G, Bonnarme P, Helinck S. The effect of reduced sodium chloride content on the microbiological and biochemical properties of a soft surface-ripened cheese. J Dairy Sci 2016; 99:2502-2511. [DOI: 10.3168/jds.2015-10502] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2015] [Accepted: 12/15/2015] [Indexed: 11/19/2022]
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19
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Growth potential of Listeria monocytogenes in probiotic cottage cheese formulations with reduced sodium content. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.12.030] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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20
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Kamleh R, Olabi A, Toufeili I, Daroub H, Younis T, Ajib R. The effect of partial substitution of NaCl with KCl on the physicochemical, microbiological and sensory properties of Akkawi cheese. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1940-1948. [PMID: 25205524 DOI: 10.1002/jsfa.6906] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2014] [Revised: 07/06/2014] [Accepted: 09/04/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Studies have shown a direct relationship between increased dietary sodium intake and chronic diseases such as hypertension, cardiovascular disease and osteoporosis. Potassium chloride is the most widely used salt substitute for sodium chloride in different processed foods. Akkawi cheese, commonly consumed as fresh cheese, has a semi-hard curd, chalky color, firm texture and salty flavor. The effect of partial replacement of NaCl with KCl on the chemical, textural, microbiological and sensory characteristics of fresh and mature Akkawi cheese was investigated. RESULTS Salt treatment (NaCl reduction) had a significant effect on pH, lactic acid, sodium and potassium contents of cheeses. Texture profile analysis revealed a significant effect of salt treatment on adhesiveness, chewiness and hardness of cheese. All tested microorganisms increased with storage but in general did not differ between salt treatments, specifically between control (100% NaCl) and (70% NaCl, 30% KCl) samples. Descriptive analysis showed that salt treatment had a significant effect on bitterness, crumbliness and hardness, whereas the age of cheese was significant for color and fermented flavor. Salt treatment had no effect on acceptability variables for all experimental 2-week Akkawi samples. CONCLUSION The above results suggest that a 30% substitution of NaCl by KCl (70% NaCl, 30% KCl brine) is acceptable.
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Affiliation(s)
- Rabih Kamleh
- Environmental Health Department, Faculty of Health Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon
| | - Ammar Olabi
- Nutrition and Food Sciences Department, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon
| | - Imad Toufeili
- Nutrition and Food Sciences Department, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon
| | - Hamza Daroub
- Nutrition and Food Sciences Department, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon
| | - Tarek Younis
- Environmental Health Department, Faculty of Health Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon
| | - Rola Ajib
- Environmental Health Department, Faculty of Health Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon
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21
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Soares C, Fernando AL, Mendes B, Martins APL. The effect of lowering salt on the physicochemical, microbiological and sensory properties of São João cheese of Pico Island. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12198] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Catarina Soares
- Departamento de Ciências e Tecnologia da Biomassa; Faculdade de Ciências e Tecnologia; FCT; Universidade Nova de Lisboa; 2829-516 Caparica Portugal
| | - Ana Luisa Fernando
- Departamento de Ciências e Tecnologia da Biomassa; Faculdade de Ciências e Tecnologia; FCT; Universidade Nova de Lisboa; 2829-516 Caparica Portugal
| | - Benilde Mendes
- Departamento de Ciências e Tecnologia da Biomassa; Faculdade de Ciências e Tecnologia; FCT; Universidade Nova de Lisboa; 2829-516 Caparica Portugal
| | - António P L Martins
- UEISTSA; INIAV IP, IAPMEI Campus, Estrada do Paço do Lumiar; 22 Ed. S 1649-038 Lisboa Portugal
- Departamento de Ciências e Engenharia de Biossistemas; Instituto Superior de Agronomia; Universidade de Lisboa; Tapada da Ajuda 1349-017 Lisboa Portugal
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22
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Lu Y, McMahon D. Effects of sodium chloride salting and substitution with potassium chloride on whey expulsion of Cheddar cheese. J Dairy Sci 2015; 98:78-88. [DOI: 10.3168/jds.2014-8600] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2014] [Accepted: 10/02/2014] [Indexed: 11/19/2022]
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23
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Effect of potassium-based emulsifying salts on sensory, textural, and functional attributes of low-sodium processed Mozzarella cheese. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s13594-014-0207-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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24
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25
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26
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Bautista-Gallego J, Rantsiou K, Garrido-Fernández A, Cocolin L, Arroyo-López FN. Salt Reduction in Vegetable Fermentation: Reality or Desire? J Food Sci 2013; 78:R1095-100. [DOI: 10.1111/1750-3841.12170] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2013] [Accepted: 04/25/2013] [Indexed: 11/29/2022]
Affiliation(s)
| | - K. Rantsiou
- Univ. of Torino, DISAFA, Agricultural Microbiology and Food Technology Sector; Via Leonardo da Vinci 44; 10095 Grugliasco; Torino; Italy
| | - A. Garrido-Fernández
- Dept. of Food Biotechnology; Instituto de la Grasa (CSIC), Avda, Padre García Tejero 4; 41012 Sevilla; Spain
| | - L. Cocolin
- Univ. of Torino, DISAFA, Agricultural Microbiology and Food Technology Sector; Via Leonardo da Vinci 44; 10095 Grugliasco; Torino; Italy
| | - F. N. Arroyo-López
- Dept. of Food Biotechnology; Instituto de la Grasa (CSIC), Avda, Padre García Tejero 4; 41012 Sevilla; Spain
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27
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Ayyash MM, Sherkat F, Shah NP. The effect of NaCl substitution with KCl on Akawi cheese: chemical composition, proteolysis, angiotensin-converting enzyme-inhibitory activity, probiotic survival, texture profile, and sensory properties. J Dairy Sci 2013; 95:4747-4759. [PMID: 22916878 DOI: 10.3168/jds.2011-4940] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2011] [Accepted: 06/01/2012] [Indexed: 11/19/2022]
Abstract
The effect of partial substitution of NaCl with KCl on Akawi cheese with probiotic bacteria was investigated during 30 d of storage at 4 °C. Chemical composition, the survival of probiotic and lactic acid bacteria, proteolytic activity, and texture profile analysis were analyzed and sensory analysis was carried out to determine the effects of substitution. No significant differences were observed in moisture, protein, fat, and ash contents among the experimental Akawi cheeses at the same storage period. Significant differences were observed in water-soluble nitrogen and phosphotungstic-soluble nitrogen between experimental cheeses at the same of storage period. No significant difference was observed in the growth of Lactobacillus delbrueckii ssp. bulgaricus between experimental cheeses at the same storage period. However, the growth of Streptococcus thermophilus, Lactobacillus casei, and Lactobacillus acidophilus was significantly affected among experimental cheeses. A significant difference was observed in soluble Ca among experimental cheeses at the same storage period. In general, no significant differences existed in hardness and adhesiveness among experimental cheeses at the same storage period. No significant differences existed in sensory attributes, including creaminess, bitterness, saltiness, sour-acid, and vinegar taste among experimental Akawi cheeses at the same storage period.
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Affiliation(s)
- M M Ayyash
- School of Biomedical and Health Sciences, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria 8001, Australia
| | - F Sherkat
- School of Applied Sciences, RMIT University, PO Box 2476, Melbourne, Victoria 3001, Australia
| | - N P Shah
- School of Biomedical and Health Sciences, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria 8001, Australia; Food and Nutritional Science-School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong.
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28
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Effect of partial NaCl substitution with KCl on the texture profile, microstructure, and sensory properties of low-moisture mozzarella cheese. J DAIRY RES 2012; 80:7-13. [DOI: 10.1017/s002202991200043x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
The effect of partial substitution of NaCl with KCl on texture profile, soluble Ca, K, Na, and P, and microstructure of low-moisture mozzarella cheese (LMMC) was investigated. LMMC batches were prepared using four combinations of NaCl and KCl salt viz., NaCl only, NaCl:KCl, 3:1, 1:1 and 1:3 (w/w); all used at of 46 g/kg curd and plasticised in 4% brine containing the above salt mixtures. Texture profile, microstructure, and percentages of soluble Ca, K, Na, and P were determined. There were no significant differences in hardness, cohesiveness, adhesiveness, and gumminess among the experimental LMMC batches. Environmental scanning electron microscopy images showed compact and homogeneous structure of LMMC at day 27 of storage; however, no significant difference was observed among the experimental LMMC batches. Hardness increased significantly in all experimental LMMC during storage. LMMC salted with NaCl/KCl mixtures had almost similar sensory properties compared with the control. There was no significant difference in creaminess, bitterness, saltiness, sour-acid, and vinegary taste among the experimental LMMC at the same storage period.
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29
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Karimi R, Mortazavian A, Karami M. Incorporation of Lactobacillus casei in Iranian ultrafiltered Feta cheese made by partial replacement of NaCl with KCl. J Dairy Sci 2012; 95:4209-22. [DOI: 10.3168/jds.2011-4872] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2011] [Accepted: 03/16/2012] [Indexed: 11/19/2022]
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30
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Kamleh R, Olabi A, Toufeili I, Najm N, Younis T, Ajib R. The effect of substitution of sodium chloride with potassium chloride on the physicochemical, microbiological, and sensory properties of Halloumi cheese. J Dairy Sci 2012; 95:1140-51. [DOI: 10.3168/jds.2011-4878] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2011] [Accepted: 10/08/2011] [Indexed: 11/19/2022]
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31
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Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties. Trends Food Sci Technol 2011. [DOI: 10.1016/j.tifs.2011.02.003] [Citation(s) in RCA: 112] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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32
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Gomes A, Cruz A, Cadena R, Celeghini R, Faria J, Bolini H, Pollonio M, Granato D. Manufacture of low-sodium Minas fresh cheese: Effect of the partial replacement of sodium chloride with potassium chloride. J Dairy Sci 2011; 94:2701-6. [DOI: 10.3168/jds.2010-3774] [Citation(s) in RCA: 69] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2010] [Accepted: 02/12/2011] [Indexed: 11/19/2022]
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33
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Ayyash M, Shah N. The effect of substituting NaCl with KCl on Nabulsi cheese: Chemical composition, total viable count, and texture profile. J Dairy Sci 2011; 94:2741-51. [DOI: 10.3168/jds.2010-3976] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2010] [Accepted: 02/24/2011] [Indexed: 11/19/2022]
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