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The effect of substitution of sodium chloride with potassium chloride on the physicochemical, microbiological, and sensory properties of Halloumi cheese.
MedLine Citation:
PMID:  22365197     Owner:  NLM     Status:  In-Data-Review    
This study investigated the effect of salt reduction and partial replacement with KCl on the microbiological and sensory characteristics of fresh and matured Halloumi cheese. Halloumi samples were matured for 8 wk and moisture, fat, protein, pH, lactic acid, sodium, and potassium contents determined. Instrumental textural characteristics of the samples were measured using a texture analyzer. Microbiological analyses included counts of total bacteria, lactic acid bacteria, yeasts and molds, total coliforms, and psychrophilic bacteria. Descriptive sensory analysis was carried out by a 9-member panel, and acceptability testing was conducted with 72 panelists. Salt treatment had a significant effect on the pH, sodium, and potassium contents of the cheeses, whereas age by salt treatment interaction had a significant effect on the pH, lactic acid, and potassium contents of the samples. No major trends could be discerned from the texture profile analysis. All tested microorganisms increased with storage but in general did not differ between treatments and were, in certain instances, lower than levels reported in the literature for other cheeses. Descriptive analysis revealed a significant difference between salt treatments for bitterness, crumbliness, and moistness, whereas age of cheese was significant for saltiness and squeakiness. Salt treatment had no significant effect on any of the acceptability variables for all Halloumi samples.
R Kamleh; A Olabi; I Toufeili; N E O Najm; T Younis; R Ajib
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of dairy science     Volume:  95     ISSN:  1525-3198     ISO Abbreviation:  J. Dairy Sci.     Publication Date:  2012 Mar 
Date Detail:
Created Date:  2012-02-27     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  2985126R     Medline TA:  J Dairy Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1140-51     Citation Subset:  IM    
Copyright Information:
Copyright © 2012 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Environmental Health Department, Faculty of Health Sciences, University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon.
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