THE EFFECTS OF PARTIAL SUBSTITUTION OF NACL BY KCL ON BACTERIAL TOTAL COUNTS, MOULD, YEAST, COLIFORM, ACID DEGREE VALUE AND COMPOSITIONAL PROPERTIES IN UF WHITE CHEESE

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

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2008 | Volume:5 | Issue:2 Page(s): 81-89

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Title

THE EFFECTS OF PARTIAL SUBSTITUTION OF NACL BY KCL ON BACTERIAL TOTAL COUNTS, MOULD, YEAST, COLIFORM, ACID DEGREE VALUE AND COMPOSITIONAL PROPERTIES IN UF WHITE CHEESE

Author(s)

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

Keywords

ACID DEGREE VALUEQ4

COLIFORMQ4

COMPOSITIONAL PROPERTIESQ4

TOTAL BACTERIAL COUNTSQ4

UF WHITE CHEESEQ4

Abstract

This study was conducted to produce UF WHITE CHEESE with the mixture of KCl and NaCl salts and its effect on microbial properties including Total Count, Mould, Yeasts and COLIFORMs and COMPOSITIONAL PROPERTIES such as moisture, fat, total nitrogen and water soluble nitrogen. Changes in ACID DEGREE VALUEs (ADV) in all treatments were also investigated. Four treatments of low-salt White Cheese with salt ratios of NaCl/KCl: 1.50: 1.50 (A) 1.00: 2.00 (B) 0.75: 2.25 (C) and 3.00:00 (D, as control) were prepared by dry salting practice. The samples salted with various proportions of NaCl and KCl had significantly (P<0.001) lower bacterial counts than those salted only with NaCl. The lowest bacterial count was observed in treatment C. Neither mold and yeast nor COLIFORM bacteria was detected in all cheese samples in freshly made or stored cheese. The results of ACID DEGREE VALUE (ADV) showed that all treatments after 15, 30, 40 and 50 days of aging except after one day aging had significant (P<0.05) differences. However treatments D and A had the lowest levels of ADV. The quality property such as composition (moisture content, fat, total nitrogen with dry basis, water soluble nitrogen) was measured. No significant (P>0.05) difference was observed in COMPOSITIONAL PROPERTIES.

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APA: Copy

SHAHAB LAVASANI, A.R., EBRAHIMZADEH MOUSAVI, S.M.A., & EHSANI, M.R.. (2008). THE EFFECTS OF PARTIAL SUBSTITUTION OF NACL BY KCL ON BACTERIAL TOTAL COUNTS, MOULD, YEAST, COLIFORM, ACID DEGREE VALUE AND COMPOSITIONAL PROPERTIES IN UF WHITE CHEESE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 5(2), 81-89. SID. https://sid.ir/paper/72148/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 BACTERIAL TOTAL COUNTS, MOULD, YEAST, COLIFORM, ACID DEGREE VALUE AND COMPOSITIONAL PROPERTIES IN UF WHITE CHEESE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2008;5(2):81-89. Available from: https://sid.ir/paper/72148/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 BACTERIAL TOTAL COUNTS, MOULD, YEAST, COLIFORM, ACID DEGREE VALUE AND COMPOSITIONAL PROPERTIES IN UF WHITE CHEESE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 5, no. 2, pp. 81–89, 2008, [Online]. Available: https://sid.ir/paper/72148/en

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