Selection of appropriate substitutes of NaCl for making kashkaval cheese with reduced sodium content
Ivanov, G.(University of Food Technolodies, Plovdiv (Bulgaria))E-mail:e-mail: [email protected] | Simov, Zh.(University of Food Technolodies, Plovdiv (Bulgaria))
Kashkaval cheese with reduced sodium content was produced in laboratory conditions by using of salt solutions of KCl, K3PO4, K2HPO4, KH2PO4 and K3C6H5O7 in different combinations with NaCl. The reological properties of cheddared curd during heat treatment and salting process, sensorial and main physicochemical characteristics of ripened kashkaval samples were studied. It was established that an appropriate substitutes of NaCl for making cow milk kashkaval cheese with less sodium content were mixtures of NaCl:KCl 1:1, NaCl:KCl 2:1, NaCl:KH2PO4 1:1 and NaCl:KH2PO4 2:1. Using of salt solutions of thise mixtures leads to normal course of heat treatment and salting process and the final product has good sensorial characteristics and has no significant (p0.05) differences in the main physicochemical characteristics with the control.
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