EFFECT OF TOTAL AND PARTIAL SUBSTITUTION OF SODIUM CHLORIDE ON THE ORGANOLEPTIC PROPERTIES OF CIRCASSIAN CHEESE

Authors

  • PARLAK YELIZ
  • NURAY GÃœZELER

Abstract

In this study, Circassian cheeses were manufactured using %100 NaCl, %25 CaCl2/%75 NaCl, %25 KCl/%75 NaCl,  %50 KCl/%50 NaCl,  %25 MgCl2 / %75 NaCl rates by salt substitues and stored for 90 days in vacuum package. A panelist group of 7 persons was formed for sensory evaluation of Circassian cheese samples.Colour and appearance, mass and structure, odour, taste, salinity level and general acceptability properties were evaluated. The use of different salts did not affect colour and appearance, odour and saltiness points.The general acceptability scores of salted cheese samples by sodium  chloride substitution with calsium chloride found to be lower than other Circassian cheese samples. The general acceptability scores of cheeses  salted  partially replacing sodium chloride  with  potassium chloride were similar to  the control group.During the storage period, the most appreciated cheese were Circassian cheese which was salted by replacing with 50% KCl/50%NaCl.

 

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Working Group 3: Fundamentally Disciplines and Environment and Plant Management