Partial replacement of sodium chloride by spicy flavoured or low sodium salts in feta cheese [electronic resource].
استبدل جزئى لملح كلوريد الصوديم فى جبن الفيتا بملح بنكهات التوابل أو منخفض الصوديم.
- p.261-274.
Includes references.
Feta cheese was made by using 3% sodium chloride as a control then sodium chloride replaced by spicy flavoured and/or low sodium salts, i.e. (garlic, celery, cardia and Lemon) with two ratios 1: 1 and 2:1 respectively. The chemical composition of all the treatments when fresh was not affected with the kind. of salt or replacing ratio. Soluble nitrogen, soluble tyrosine soluble tryptophan and TVFA were increased during the storage period, the rate ofincreasing was higher in case ofusing garlic and celery salts. Cheeses made by using lemon and cardia salts bad low shelf life (4 weeks) compared with using garlic or celery (8 weeks). Garlic and celery spiced cheeses had better texture than the others. Garlic and celery cheese were found to have the best taste. The colour of control cheese, and cheese with garlic and celery were similar. Cardia salt gave bitter taste when replaced with sodium chloride 1:1.