The effect of substitution of NaCl with KCl on chemical composition and functional properties of low-moisture Mozzarella cheese

J Dairy Sci. 2011 Aug;94(8):3761-8. doi: 10.3168/jds.2010-4103.

Abstract

The effect of NaCl substitution with KCl on chemical composition, organic acids profile, soluble calcium, and functionality of low-moisture Mozzarella cheese (LMMC) was investigated. Functionality (meltability and browning), organic acids profile, and chemical composition were determined. Chemical composition showed no significant difference between experimental cheeses at same storage period, and same salt treatment. Meltability of LMMC salted with 3NaCl:1KCl, 1NaCl:1KCl, and 1NaCl:3KCl was higher compared with only NaCl (control). The amount of soluble Ca and P increased significantly during storage, with no significant difference between salt treatments. Organic acids profile did not differ between salt treatments at the same storage time.

MeSH terms

  • Calcium / analysis
  • Cheese / analysis
  • Cheese / standards*
  • Fats / analysis
  • Food Handling / methods*
  • Hydrogen-Ion Concentration
  • Milk Proteins / analysis
  • Phosphorus / analysis
  • Potassium / analysis
  • Potassium Chloride
  • Sodium / analysis
  • Sodium Chloride
  • Spectrophotometry, Atomic
  • Water / analysis

Substances

  • Fats
  • Milk Proteins
  • Water
  • Phosphorus
  • Sodium Chloride
  • Potassium Chloride
  • Sodium
  • Potassium
  • Calcium