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Article: Effect of partial substitution of NaCl with KCl on halloumi cheese during storage: Chemical composition, lactic bacterial count, and organic acids production

TitleEffect of partial substitution of NaCl with KCl on halloumi cheese during storage: Chemical composition, lactic bacterial count, and organic acids production
Authors
KeywordsGross composition
Halloumi cheese
Organic acid
Potassium
Sodium
Issue Date2010
PublisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147
Citation
Journal Of Food Science, 2010, v. 75 n. 6, p. C525-C529 How to Cite?
AbstractThe effect of partial substitution of NaCl with KCl on chemical composition, lactic bacterial count, and organic acids profile of Halloumi cheese was investigated. Halloumi cheeses were made and kept in 4 different brine solutions at 18% including NaCl only (HA), 3NaCl: 1KCl (HB), 1NaCl: 1KCl (HC), and 1NaCl: 3KCl (HD) and then stored at 4 °C for 56 d. No significant effect was observed between control and experimental cheeses in terms of moisture, fat, protein, lactic bacterial count, and pH values at the same storage period. There was a significant difference in ash, sodium, and potassium contents among experimental cheeses at the same storage period. Ash, sodium, and potassium contents increased significantly during storage at same salt treatment. There was no significant difference in lactic and citric acid contents among experimental cheeses and that of the control. In contrary, there was a significant difference in acetic acid among experimental cheeses. A strong positive correlation was observed between ash, Na, and K contents. An inverse correlation between organic acids and both Na and K contents was also observed. © 2010 Institute of Food Technologists®.
Persistent Identifierhttp://hdl.handle.net/10722/144416
ISSN
2015 Impact Factor: 1.649
2015 SCImago Journal Rankings: 0.839
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorAyyash, MMen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:01:56Z-
dc.date.available2012-01-20T09:01:56Z-
dc.date.issued2010en_HK
dc.identifier.citationJournal Of Food Science, 2010, v. 75 n. 6, p. C525-C529en_HK
dc.identifier.issn0022-1147en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144416-
dc.description.abstractThe effect of partial substitution of NaCl with KCl on chemical composition, lactic bacterial count, and organic acids profile of Halloumi cheese was investigated. Halloumi cheeses were made and kept in 4 different brine solutions at 18% including NaCl only (HA), 3NaCl: 1KCl (HB), 1NaCl: 1KCl (HC), and 1NaCl: 3KCl (HD) and then stored at 4 °C for 56 d. No significant effect was observed between control and experimental cheeses in terms of moisture, fat, protein, lactic bacterial count, and pH values at the same storage period. There was a significant difference in ash, sodium, and potassium contents among experimental cheeses at the same storage period. Ash, sodium, and potassium contents increased significantly during storage at same salt treatment. There was no significant difference in lactic and citric acid contents among experimental cheeses and that of the control. In contrary, there was a significant difference in acetic acid among experimental cheeses. A strong positive correlation was observed between ash, Na, and K contents. An inverse correlation between organic acids and both Na and K contents was also observed. © 2010 Institute of Food Technologists®.en_HK
dc.languageengen_US
dc.publisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147en_HK
dc.relation.ispartofJournal of Food Scienceen_HK
dc.subjectGross compositionen_HK
dc.subjectHalloumi cheeseen_HK
dc.subjectOrganic aciden_HK
dc.subjectPotassiumen_HK
dc.subjectSodiumen_HK
dc.titleEffect of partial substitution of NaCl with KCl on halloumi cheese during storage: Chemical composition, lactic bacterial count, and organic acids productionen_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1111/j.1750-3841.2010.01691.xen_HK
dc.identifier.pmid20722906-
dc.identifier.scopuseid_2-s2.0-77955809432en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-77955809432&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume75en_HK
dc.identifier.issue6en_HK
dc.identifier.spageC525en_HK
dc.identifier.epageC529en_HK
dc.identifier.eissn1750-3841-
dc.identifier.isiWOS:000281372000012-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridAyyash, MM=16202006000en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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