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Article: The effect of NaCl substitution with KCl on Akawi cheese: Chemical composition, proteolysis, angiotensin-converting enzyme-inhibitory activity, probiotic survival, texture profile, and sensory properties

TitleThe effect of NaCl substitution with KCl on Akawi cheese: Chemical composition, proteolysis, angiotensin-converting enzyme-inhibitory activity, probiotic survival, texture profile, and sensory properties
Authors
KeywordsAkawi Cheese
Nacl/Kcl Mixture
Probiotic
Proteolysis
Issue Date2012
PublisherElsevier Inc. The Journal's web site is located at http://www.journalofdairyscience.org/
Citation
Journal Of Dairy Science, 2012, v. 95 n. 9, p. 4747-4759 How to Cite?
AbstractThe effect of partial substitution of NaCl with KCl on Akawi cheese with probiotic bacteria was investigated during 30 d of storage at 4°C. Chemical composition, the survival of probiotic and lactic acid bacteria, proteolytic activity, and texture profile analysis were analyzed and sensory analysis was carried out to determine the effects of substitution. No significant differences were observed in moisture, protein, fat, and ash contents among the experimental Akawi cheeses at the same storage period. Significant differences were observed in water-soluble nitrogen and phosphotungstic-soluble nitrogen between experimental cheeses at the same of storage period. No significant difference was observed in the growth of Lactobacillus delbrueckii ssp. bulgaricus between experimental cheeses at the same storage period. However, the growth of Streptococcus thermophilus, Lactobacillus casei, and Lactobacillus acidophilus was significantly affected among experimental cheeses. A significant difference was observed in soluble Ca among experimental cheeses at the same storage period. In general, no significant differences existed in hardness and adhesiveness among experimental cheeses at the same storage period. No significant differences existed in sensory attributes, including creaminess, bitterness, saltiness, sour-acid, and vinegar taste among experimental Akawi cheeses at the same storage period. © 2012 American Dairy Science Association.
Persistent Identifierhttp://hdl.handle.net/10722/179300
ISSN
2015 Impact Factor: 2.408
2015 SCImago Journal Rankings: 1.401
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorAyyash, MMen_US
dc.contributor.authorSherkat, Fen_US
dc.contributor.authorShah, NPen_US
dc.date.accessioned2012-12-19T09:53:57Z-
dc.date.available2012-12-19T09:53:57Z-
dc.date.issued2012en_US
dc.identifier.citationJournal Of Dairy Science, 2012, v. 95 n. 9, p. 4747-4759en_US
dc.identifier.issn0022-0302en_US
dc.identifier.urihttp://hdl.handle.net/10722/179300-
dc.description.abstractThe effect of partial substitution of NaCl with KCl on Akawi cheese with probiotic bacteria was investigated during 30 d of storage at 4°C. Chemical composition, the survival of probiotic and lactic acid bacteria, proteolytic activity, and texture profile analysis were analyzed and sensory analysis was carried out to determine the effects of substitution. No significant differences were observed in moisture, protein, fat, and ash contents among the experimental Akawi cheeses at the same storage period. Significant differences were observed in water-soluble nitrogen and phosphotungstic-soluble nitrogen between experimental cheeses at the same of storage period. No significant difference was observed in the growth of Lactobacillus delbrueckii ssp. bulgaricus between experimental cheeses at the same storage period. However, the growth of Streptococcus thermophilus, Lactobacillus casei, and Lactobacillus acidophilus was significantly affected among experimental cheeses. A significant difference was observed in soluble Ca among experimental cheeses at the same storage period. In general, no significant differences existed in hardness and adhesiveness among experimental cheeses at the same storage period. No significant differences existed in sensory attributes, including creaminess, bitterness, saltiness, sour-acid, and vinegar taste among experimental Akawi cheeses at the same storage period. © 2012 American Dairy Science Association.en_US
dc.languageengen_US
dc.publisherElsevier Inc. The Journal's web site is located at http://www.journalofdairyscience.org/en_US
dc.relation.ispartofJournal of Dairy Scienceen_US
dc.subjectAkawi Cheeseen_US
dc.subjectNacl/Kcl Mixtureen_US
dc.subjectProbioticen_US
dc.subjectProteolysisen_US
dc.titleThe effect of NaCl substitution with KCl on Akawi cheese: Chemical composition, proteolysis, angiotensin-converting enzyme-inhibitory activity, probiotic survival, texture profile, and sensory propertiesen_US
dc.typeArticleen_US
dc.identifier.emailShah, NP: npshah@hku.hken_US
dc.identifier.authorityShah, NP=rp01571en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.3168/jds.2011-4940en_US
dc.identifier.pmid22916878-
dc.identifier.scopuseid_2-s2.0-84865329617en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-84865329617&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume95en_US
dc.identifier.issue9en_US
dc.identifier.spage4747en_US
dc.identifier.epage4759en_US
dc.identifier.isiWOS:000307623200002-
dc.publisher.placeUnited Statesen_US
dc.identifier.scopusauthoridAyyash, MM=16202006000en_US
dc.identifier.scopusauthoridSherkat, F=6602248294en_US
dc.identifier.scopusauthoridShah, NP=7401823907en_US
dc.identifier.citeulike11263347-

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