Proteolysis in reduced sodium Feta cheese made by partial substitution of NaCl by KCl
MC Katsiari, E Alichanidis, LP Voutsinas… - International Dairy …, 2000 - Elsevier
Feta cheeses (five trials) of different sodium content were made, using ewes' milk, from split
lots of curd by varying the salting procedure, ie dry salting with NaCl (control) or mixtures of
NaCl/KCl (3: 1 or 1: 1, w/w basis) and filling the cans with brine made with NaCl or the above
NaCl/KCl mixtures, respectively, in order to study the influence of the partial substitution of
NaCl by KCl on the proteolysis during cheese ripening. The extent and characteristics of
proteolysis in the cheeses were monitored during aging by using Kjeldahl determination of …
lots of curd by varying the salting procedure, ie dry salting with NaCl (control) or mixtures of
NaCl/KCl (3: 1 or 1: 1, w/w basis) and filling the cans with brine made with NaCl or the above
NaCl/KCl mixtures, respectively, in order to study the influence of the partial substitution of
NaCl by KCl on the proteolysis during cheese ripening. The extent and characteristics of
proteolysis in the cheeses were monitored during aging by using Kjeldahl determination of …
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