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The effect of substitution of sodium chloride with potassium chloride on the physicochemical, microbiological, and sensory properties of Halloumi cheese

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dc.contributor.author Kamleh R.
dc.contributor.author Olabi A.
dc.contributor.author Toufeili I.
dc.contributor.author Najm N.E.O.
dc.contributor.author Younis T.
dc.contributor.author Ajib R.
dc.contributor.editor
dc.date 2012
dc.date.accessioned 2017-10-18T13:24:31Z
dc.date.available 2017-10-18T13:24:31Z
dc.date.issued 2012
dc.identifier 10.3168/jds.2011-4878
dc.identifier.issn 220302
dc.identifier.uri http://hdl.handle.net/10938/20293
dc.description.abstract This study investigated the effect of salt reduction and partial replacement with KCl on the microbiological and sensory characteristics of fresh and matured Halloumi cheese. Halloumi samples were matured for 8 wk and moisture, fat, protein, pH, lactic acid, sodium, and potassium contents determined. Instrumental textural characteristics of the samples were measured using a texture analyzer. Microbiological analyses included counts of total bacteria, lactic acid bacteria, yeasts and molds, total coliforms, and psychrophilic bacteria. Descriptive sensory analysis was carried out by a 9-member panel, and acceptability testing was conducted with 72 panelists. Salt treatment had a significant effect on the pH, sodium, and potassium contents of the cheeses, whereas age by salt treatment interaction had a significant effect on the pH, lactic acid, and potassium contents of the samples. No major trends could be discerned from the texture profile analysis. All tested microorganisms increased with storage but in general did not differ between treatments and were, in certain instances, lower than levels reported in the literature for other cheeses. Descriptive analysis revealed a significant difference between salt treatments for bitterness, crumbliness, and moistness, whereas age of cheese was significant for saltiness and squeakiness. Salt treatment had no significant effect on any of the acceptability variables for all Halloumi samples. © 2012 American Dairy Science Association.
dc.format.extent
dc.format.extent Pages: (1140-1151)
dc.language English
dc.publisher NEW YORK
dc.relation.ispartof Publication Name: Journal of Dairy Science; Publication Year: 2012; Volume: 95; no. 3; Pages: (1140-1151);
dc.source Scopus
dc.title The effect of substitution of sodium chloride with potassium chloride on the physicochemical, microbiological, and sensory properties of Halloumi cheese
dc.type Article
dc.contributor.affiliation Kamleh, R., Environmental Health Department, Faculty of Health Sciences, University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon
dc.contributor.affiliation Olabi, A., Nutrition and Food Sciences Department, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon
dc.contributor.affiliation Toufeili, I., Nutrition and Food Sciences Department, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon
dc.contributor.affiliation Najm, N.E.O., Nutrition and Food Sciences Department, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon
dc.contributor.affiliation Younis, T., Environmental Health Department, Faculty of Health Sciences, University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon
dc.contributor.affiliation Ajib, R., Environmental Health Department, Faculty of Health Sciences, University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon
dc.contributor.authorAddress Olabi, A.; Nutrition and Food Sciences Department, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon; email: ammar.olabi@aub.edu.lb
dc.contributor.authorCorporate University: American University of Beirut; Faculty: Faculty of Agricultural and Food Sciences; Department: Nutrition and Food Sciences;
dc.contributor.authorDepartment Nutrition and Food Sciences
dc.contributor.authorDivision
dc.contributor.authorEmail ammar.olabi@aub.edu.lb
dc.contributor.authorFaculty Faculty of Agricultural and Food Sciences
dc.contributor.authorInitials Kamleh, R
dc.contributor.authorInitials Olabi, A
dc.contributor.authorInitials Toufeili, I
dc.contributor.authorInitials Najm, NEO
dc.contributor.authorInitials Younis, T
dc.contributor.authorInitials Ajib, R
dc.contributor.authorOrcidID
dc.contributor.authorReprintAddress Olabi, A (reprint author), Amer Univ Beirut, Fac Agr and Food Sci, Dept Nutr and Food Sci, Beirut 11072020, Lebanon.
dc.contributor.authorResearcherID
dc.contributor.authorUniversity American University of Beirut
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dc.description.citedCount 4
dc.description.citedTotWOSCount 5
dc.description.citedWOSCount 5
dc.format.extentCount 12
dc.identifier.articleNo
dc.identifier.coden
dc.identifier.pubmedID 22365197
dc.identifier.scopusID 84857265509
dc.publisher.address 360 PARK AVE SOUTH, NEW YORK, NY 10010-1710 USA
dc.relation.ispartOfISOAbbr J. Dairy Sci.
dc.relation.ispartOfIssue 3
dc.relation.ispartofPubTitle Journal of Dairy Science
dc.relation.ispartofPubTitleAbbr J. Dairy Sci.
dc.relation.ispartOfVolume 95
dc.source.ID WOS:000300531500011
dc.type.publication Journal
dc.subject.otherAuthKeyword Halloumi
dc.subject.otherAuthKeyword potassium chloride
dc.subject.otherAuthKeyword salt
dc.subject.otherAuthKeyword sensory
dc.subject.otherChemCAS Potassium chloride, 7447-40-7
dc.subject.otherChemCAS sodium chloride, 7647-14-5
dc.subject.otherChemCAS potassium chloride, 7447-40-7
dc.subject.otherChemCAS sodium chloride, 7647-14-5
dc.subject.otherIndex Potassium chloride
dc.subject.otherIndex sodium chloride
dc.subject.otherIndex article
dc.subject.otherIndex cheese
dc.subject.otherIndex food handling
dc.subject.otherIndex methodology
dc.subject.otherIndex microbiology
dc.subject.otherIndex standard
dc.subject.otherIndex taste
dc.subject.otherIndex cheese
dc.subject.otherIndex food handling
dc.subject.otherIndex potassium chloride
dc.subject.otherIndex sodium chloride
dc.subject.otherIndex taste
dc.subject.otherKeywordPlus Lactic-acid bacteria
dc.subject.otherKeywordPlus moisture mozzarella cheese
dc.subject.otherKeywordPlus white pickled cheese
dc.subject.otherKeywordPlus feta cheese
dc.subject.otherKeywordPlus kefalograviera cheese
dc.subject.otherKeywordPlus chemical-composition
dc.subject.otherKeywordPlus descriptive analysis
dc.subject.otherKeywordPlus partial replacement
dc.subject.otherKeywordPlus organic-acids
dc.subject.otherKeywordPlus kcl
dc.subject.otherWOS Agriculture, Dairy and Animal Science
dc.subject.otherWOS Food Science and Technology
dc.identifier.doi http://dx.doi.org/10.3168/jds.2011-4878


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