Title: INFLUENCE OF PARTIAL REPLACEMENT OF NaCl WITH KCl ON SENSORY AND TEXTURAL CHARACTERISTICS OF BUFFALO FETA-TYPE CHEESE DURING RIPENING
Abstract: Journal of Food Processing and PreservationVolume 36, Issue 5 p. 431-437 Original Article INFLUENCE OF PARTIAL REPLACEMENT OF NaCl WITH KCl ON SENSORY AND TEXTURAL CHARACTERISTICS OF BUFFALO FETA-TYPE CHEESE DURING RIPENING SANJEEV KUMAR, Corresponding Author SANJEEV KUMAR Dairy Technology Division, National Dairy Research Institute, Karnal, Haryana 132001, India TEL: +91-8986042209; FAX: +91-1842250042; EMAIL: [email protected]Search for more papers by this authorS.K. KANAWJIA, S.K. KANAWJIA Dairy Technology Division, National Dairy Research Institute, Karnal, Haryana 132001, IndiaSearch for more papers by this author SANJEEV KUMAR, Corresponding Author SANJEEV KUMAR Dairy Technology Division, National Dairy Research Institute, Karnal, Haryana 132001, India TEL: +91-8986042209; FAX: +91-1842250042; EMAIL: [email protected]Search for more papers by this authorS.K. KANAWJIA, S.K. KANAWJIA Dairy Technology Division, National Dairy Research Institute, Karnal, Haryana 132001, IndiaSearch for more papers by this author First published: 04 December 2011 https://doi.org/10.1111/j.1745-4549.2011.00603.xCitations: 1Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Abstract ABSTRACT The effect of partial replacement of NaCl by KCl on sensory and textural characteristics of buffalo feta-type cheese were investigated during ripening period of up to 60 days. The experimental feta-type cheese at different period of ripening were evaluated by a panel of six trained judges from the dairy technology division, National Dairy Research Institute, Karnal, using feta cheese scorecard. The textural characteristics of experimental cheese were monitored by measuring hardness, cohesiveness, springiness, gumminess and chewiness using texture profile analyzer. The minimum hardness was found with cheese made with highest substitution of NaCl by KCl, while the maximum hardness was observed with control cheese. The cohesiveness and springiness of cheese decreased with the increase in ripening period. The gumminess and chewiness of cheese were found maximum in control cheese and the minimum with cheese made with highest replacement of NaCl by KCl. PRACTICAL APPLICATIONS Feta cheese is traditionally made from sheep's milk alone or from its mixture with goat's milk. 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