The influence of potassium chloride and magnesium chloride on the color and sensory properties of cooked cheese

Abstract

The aim of this paper is focused on reducing sodium chloride content by partial replacement with potassium chloride and magnesium chloride in cooked cheese samples. For the production of cheese, standardized cow's milk from a domestic market producer was used, and the cheese was produced by heating the milk to a temperature of 95°C and coagulation with acetic acid. The one salted only with NaCl was designated as the standard sample, and the other samples were salted with combinations of salts in which NaCl reduction was performed: sample A1 had a ratio of 15% KCl:85% NaCl, sample A2 30% KCl:70% NaCl, sample B1 15% MgCl₂:85% NaCl and sample B2 30% MgCl₂:70% NaCl. The cheese samples were stored at + 4°C and color parameters and sensory properties were analyzed on the 1^st, 3^rd and 5^th days of storage. Based on the performed analyses, it was concluded that it is completely acceptable to replace sodium chloride with potassium chloride in the ratio of 15% KCl:85% NaCl. It is acceptable to replace sodium chloride with potassium chloride in the ratio of 30% KCl:70% NaCl, with the note that on the 5^th day of storage there is a gradual deterioration of the sensory properties compared to the samples analyzed on the 1^st day of storage. Replacing sodium chloride with magnesium chloride in the ratios 15% MgCl₂:85% NaCl and 30% MgCl₂:70% NaCl is not acceptable and is not recommended in the production of cooked cheeses due to the appearance of a metallic and bitter taste that is present in cheese samples from 1^st to 5^th days of storage.