Karagoezlue, CemKinik, OezerAkbulut, Necati2019-10-272019-10-2720080963-7486https://doi.org/10.1080/09637480701453553https://hdl.handle.net/11454/40895White 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.en10.1080/09637480701453553info:eu-repo/semantics/closedAccesswhite pickled cheeseKClNaClcheese qualityArticle593181191WOS:00025391270000217852492Q1Q3