The effect of substituting NaCl with KCl on Nabulsi cheese: chemical composition, total viable count, and texture profile.

@article{Ayyash2011TheEO,
  title={The effect of substituting NaCl with KCl on Nabulsi cheese: chemical composition, total viable count, and texture profile.},
  author={Mutamed Mohammad Ayyash and Nagandra P Shah},
  journal={Journal of dairy science},
  year={2011},
  volume={94 6},
  pages={
          2741-51
        }
}
The effect of substituting NaCl with KCl on Nabulsi cheese characteristics was investigated. Nabulsi cheese was made and stored in 4 different brine solutions at 18%, including NaCl only (A; control); 3NaCl:1KCl (wt/wt; B); 1NaCl:1KCl (wt/wt; C); and 1NaCl:3KCl (wt/wt; D). Chemical composition, proteolysis, total viable count, and texture profile analysis were assessed at monthly intervals for 5 mo. No significant effect was found among experimental cheeses in terms of chemical composition or… CONTINUE READING
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