THE EFFECTS OF PARTIAL SUBSTITUTION OF NACL BY KCL ON PHYSICOCHEMICAL, SENSORY, RHEOLOGICAL PROPERTIES OF IRANIAN WHITE CHEESE

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SHAHAB LAVASANI A.R.; EBRAHIMZADEH MOUSAVI S.M.A.; EHSANI M.R.

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Journal: Journal of food science and technology Year:2006 | Volume:3 | Issue:1 Page(s): 21-31

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Title

THE EFFECTS OF PARTIAL SUBSTITUTION OF NACL BY KCL ON PHYSICOCHEMICAL, SENSORY, RHEOLOGICAL PROPERTIES OF IRANIAN WHITE CHEESE

Author(s)

SHAHAB LAVASANI A.R. | EBRAHIMZADEH MOUSAVI S.M.A. | EHSANI M.R. | Issue Writer Certificate

Keywords

PHYSICOCHEMICALQ3

SENSORY PROPERTIESQ2

RHEOLOGICAL PROPERTIESQ2

FLAVOR AND BODY TEXTUREQ2

Abstract

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.

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APA: Copy

SHAHAB LAVASANI, A.R., EBRAHIMZADEH MOUSAVI, S.M.A., & EHSANI, M.R.. (2006). THE EFFECTS OF PARTIAL SUBSTITUTION OF NACL BY KCL ON PHYSICOCHEMICAL, SENSORY, RHEOLOGICAL PROPERTIES OF IRANIAN WHITE CHEESE . IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 3(1), 21-31. SID. https://sid.ir/paper/71992/en

Vancouver: Copy

SHAHAB LAVASANI A.R., EBRAHIMZADEH MOUSAVI S.M.A., EHSANI M.R.. THE EFFECTS OF PARTIAL SUBSTITUTION OF NACL BY KCL ON PHYSICOCHEMICAL, SENSORY, RHEOLOGICAL PROPERTIES OF IRANIAN WHITE CHEESE . IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2006;3(1):21-31. Available from: https://sid.ir/paper/71992/en

IEEE: Copy

A.R. SHAHAB LAVASANI, S.M.A. EBRAHIMZADEH MOUSAVI, and M.R. EHSANI, “THE EFFECTS OF PARTIAL SUBSTITUTION OF NACL BY KCL ON PHYSICOCHEMICAL, SENSORY, RHEOLOGICAL PROPERTIES OF IRANIAN WHITE CHEESE ,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 3, no. 1, pp. 21–31, 2006, [Online]. Available: https://sid.ir/paper/71992/en

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