Production of Low Salt UF White Cheese

Effect of substitution of NaCl by KCl on lipolysis, compositional, sensory and rheological properties of UF white cheese during ripening (storage time) was studied. Four treatments of different mixtures of UF White Cheese with the ratios of NaCl⠩: 1.50% NaCl.50 KCl, A; 1.00% NaCl.0% KCl, B; 0.75% NaCl.25% KCl, C; and D as control with 3.00% NaCl were treated by dry salting to produce low salt cheese. Lipolysis was analyzed by measuring acid degree value and through gas chromatography. The compositional characteristics (moisture content, fat, total nitrogen with dry basis, water soluble nitrogen), sensory properties (flavor and body texture) and textural characteristics (force to fracture) were measured. The results of acid degree value (ADV) showed that all treatments after 15, 30, 40 and 50 days of aging, except after one day aging, had significant (p0.05) difference in the composition of cheese (moisture, fat, total nitrogen and water soluble nitrogen) after aging period. All treatments exhibited significant difference in sensory (flavor and body texture) properties. Textural properties (force to fracture) after 30 days aging showed that there was no significant (p>0.05) difference betweenA and D treatments.