The effect of different levels of NaCl and KCl on the mechanical and rheological properties of Iranian white cheese

UF-Iranian white cheese is a fresh cheese that is consumed shortly after production. Salt has a positive effect on dewatering of coagulum, improvement of taste and strength or texture of this kind of cheese and with the loss of free water and as a result, reduction of water activity, increases the shelf-life of cheese. But due to the sodium chloride salt intake on human health harms such as increased blood pressure (Hypertension), increased risk of heart disease, vascular and renal and osteoporosis, cheeses produced using a low-salt or salt substitute can be considered as appropriate. In this study, ability to reduce sodium levels in Iranian white cheese during dry salting, in terms of the mechanical and rheological properties were investigated. Five treatments including mixtures of different proportions of NaCl and KCl with ratios treatment [A or control (3% NaCl), treatment B (2% NaCl 1% KCl), treatment C (1.25% NaCl 1.25% KCl), treatment D (1.5% NaCl) and treatment E (1.5% KCl 0.25% NaCl)] were prepared in Hamedan Pegah Dairy Factory and was investigated over 60 days of ripening by stress relaxation, cutter and colorimetry tests. The results showed that overall stiffness, strength, hardness and elasticity of the sample, increased from the 3th to 30th day and decreased from the 30th day until the 60th day. Also with reduction of the amount of total salts NaCl and KCl in each treatment, decreased their strength and coherences and samples were softer and weaker and disintegrated, so that treatment A and treatment E, respectively, had the highest and lowest values of stiffness and strength. In total, according to the results of all tests and parameters, treatment B was the nearest and most similar treatment to treatment A (control), that only in one parameter had a significant difference with treatment A, and therefore without having a negative effect on the mechanical and rheological properties of cheese, control treatment can be replaced by treatment B.