Influence of partial replacement of sodium chloride by potassium chloride in Minas fresh cheese of sheep’s milk
DOI:
https://doi.org/10.14295/2238-6416.v71i3.500Keywords:
sodium reduction, sensory characteristics, acceptability.Abstract
The sheep’s milk has high contents of fat, protein and minerals in relation to the cow’s milk and is suitable for the production of cheeses, as the Minas fresh. The production of this cheese includes the salting, by offering important functions for this product. The salting is performed by adding sodium chloride (NaCl), however in excess this salt may be harmful to consumer health. Then, it was evaluated the development of tree formulations of Minas fresh cheese sheep’s milk (100% NaCl – QA; 75% NaCl and 25% potassium chloride (KCl) – QB; 50% NaCl and 50% KCl – QC) and they were evaluated by physical-chemical, microbiological and sensorial analyzes. A partial replacement of NaCl by KCl did not influence the moisture, protein and ash contents, pH and water activity of the cheeses. Furthermore, a 50% substitution of NaCl by KCl enabled to obtain a cheese with reduced sodium content in relation to the standard with 100% NaCl. The sensorial analysis showed that the substitution of 50% (QC) and 25% (QB) of NaCl by KCl did not show significant for the overall acceptance index, however, the use of KCl was perceived by the evaluators, since the formulations QB and QC differed significantly from the standard (QA). However, in the multiple comparison test there was no significant difference between the samples. Thus, the results indicated that a partial replacement of NaCl by KCl can be performed at Minas fresh cheese from sheep’smilk.
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