Effects of fully and partial substitution of NaCl by KCl on physico-chemical and sensory properties of white pickled cheese

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dc.contributor.authorKaragoezlue, Cem
dc.contributor.authorKinik, Oezer
dc.contributor.authorAkbulut, Necati
dc.date.accessioned2019-10-27T19:57:01Z
dc.date.available2019-10-27T19:57:01Z
dc.date.issued2008
dc.departmentEge Üniversitesien_US
dc.description.abstractWhite pickled cheeses were produced with different salting treatments, vacuum-packed in polyethylene containers, and stored at 41C for 90 days. Five different concentrations of NaCl, KCl or NaCl/KCl mixtures (sample A, 100% NaCl; sample B, 100% KCl; sample C, 75% NaCl+25% KCl; sample D, 50% NaCl+50% KCl; sample E, 25% NaCl+75% KCl) were applied in the production of cheeses. Some physical, chemical and sensory properties of the samples were monitored at 0, 15, 30, 60 and 90 days of ripening. The results obtained indicated that the cheese could be produced with the mixture of 75% NaCl+25% KCl without negative effects on cheese quality.en_US
dc.identifier.doi10.1080/09637480701453553en_US
dc.identifier.endpage191en_US
dc.identifier.issn0963-7486
dc.identifier.issue3en_US
dc.identifier.pmid17852492en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage181en_US
dc.identifier.urihttps://doi.org/10.1080/09637480701453553
dc.identifier.urihttps://hdl.handle.net/11454/40895
dc.identifier.volume59en_US
dc.identifier.wosWOS:000253912700002en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherInforma Healthcareen_US
dc.relation.ispartofInternational Journal of Food Sciences and Nutritionen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectwhite pickled cheeseen_US
dc.subjectKClen_US
dc.subjectNaClen_US
dc.subjectcheese qualityen_US
dc.titleEffects of fully and partial substitution of NaCl by KCl on physico-chemical and sensory properties of white pickled cheeseen_US
dc.typeArticleen_US

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