Manufacture of Kefalograviera cheese with less sodium by partial replacement of NaCl with KCl

agua analyse organoleptique brining calidad cheese chemicophysical properties chlorure de potassium chlorure de sodium cloruro potasico contenido de humedad eau ewe milk flaveur flavour fromage grasa de la leche industria industrie industry lait de brebis leche de oveja maduramiento milk fat milk protein moisture content organoleptic analysis ph potasio potassium potassium chloride procesamiento processing quality queso ripening sabor salage sodio sodium sodium chloride teneur en eau textura texture traitement water