Substitution of sodium chloride by potassium chloride in São João cheese of Pico Island

摘要: The effect of partial to total substitution NaCl with KCl on the physicochemical, microbiological, textural, and sensory properties Sao Joao cheese, a soft cheese produced in Pico Island, Portugal, was studied. cheeses were made five different curd dry salting treatments (4%, w/w), including (A) only (control), (B) 3NaCl/1KCl, (C) 1NaCl/1KCl, (D) 1NaCl/3KCl mixtures, (E) only, then ripened at 11 °C for 40 days. Sodium replacement by potassium did not influence protein, fat, ash contents same sampling day, as well overall microbiology quality, but acidity decreased significantly. Replacing reduced significantly moisture content up 17 days ripening, along expected parallel Na reduction/K increase contents. analysis indicated that reduced-sodium could be using replacer. However, texture profile showed hardness increased while cohesiveness increasing substituting amount KCl. Therefore, considering sensory, microbiological combination textural results, formulated (3:1) or (1:1) NaCl/KCl blends considered most appropriate manufactured an industrial scale. Moreover, use mixture Na/K ratio from 6.1 control desired 1.0.