| Effect of partial substitution of NaCl with KCl on Halloumi cheese during storage: chemical composition, lactic bacterial count, and organic acids production. | |
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MedLine Citation:
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PMID: 20722906 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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The effect of partial substitution of NaCl with KCl on chemical composition, lactic bacterial count, and organic acids profile of Halloumi cheese was investigated. Halloumi cheeses were made and kept in 4 different brine solutions at 18% including NaCl only (HA), 3NaCl : 1KCl (HB), 1NaCl : 1KCl (HC), and 1NaCl : 3KCl (HD) and then stored at 4 degrees C for 56 d. No significant effect was observed between control and experimental cheeses in terms of moisture, fat, protein, lactic bacterial count, and pH values at the same storage period. There was a significant difference in ash, sodium, and potassium contents among experimental cheeses at the same storage period. Ash, sodium, and potassium contents increased significantly during storage at same salt treatment. There was no significant difference in lactic and citric acid contents among experimental cheeses and that of the control. In contrary, there was a significant difference in acetic acid among experimental cheeses. A strong positive correlation was observed between ash, Na, and K contents. An inverse correlation between organic acids and both Na and K contents was also observed. |
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Authors:
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Mutamed M Ayyash; Nagendra P Shah |
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Publication Detail:
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Type: Comparative Study; Journal Article |
Journal Detail:
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Title: Journal of food science Volume: 75 ISSN: 1750-3841 ISO Abbreviation: J. Food Sci. Publication Date: 2010 Aug |
Date Detail:
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Created Date: 2010-08-20 Completed Date: 2011-01-18 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0014052 Medline TA: J Food Sci Country: United States |
Other Details:
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Languages: eng Pagination: C525-9 Citation Subset: IM |
Affiliation:
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School of Biomedical and Health Sciences, Faculty of Health, Engineering and Science, Victoria Univ., Melbourne, Victoria, Australia. |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Acetic Acid
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analysis* Cheese / analysis*, microbiology* Citric Acid / analysis Colony Count, Microbial Dietary Fats / analysis Food Contamination Food Handling / methods* Hydrogen-Ion Concentration Lactic Acid / analysis* Lactobacillales / isolation & purification* Milk Proteins / analysis Osmolar Concentration Potassium Chloride / analysis*, chemistry Salts / chemistry Sodium Chloride, Dietary / analysis Time Factors Water / analysis |
| Chemical | |
Reg. No./Substance:
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0/Dietary Fats; 0/Milk Proteins; 0/Salts; 0/Sodium Chloride, Dietary; 0/brine; 50-21-5/Lactic Acid; 64-19-7/Acetic Acid; 7447-40-7/Potassium Chloride; 77-92-9/Citric Acid; 7732-18-5/Water |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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