Journal of Student Research 2013

327

The Effect of Potassium Chloride as a Salt Replacer on the Qualities of Processed Cheese

Al-Otaibi, M. M., & Wilbey, R. A. (2006). Effect of chymosin reduction and salt substitution on the properties of white salted cheese. International Dairy Journal, 16 , 903-909. Award, R. A., Abdel-Hamid, L. B., El-Shabrawy, S. A., & Singh, R. K. (2004). Physical and sensory properties of block processed cheese with formulated emulsifying salt mixtures. International Journal of Food Properties, 7 (3), 429-448. doi:10.1081/JFP 200032934 Ayyash, M. M., & Shah, N. P. (2011a). Effect of partial substitutuion of NaCl with KCl on proteolysis of Halloumi cheese. Journal of Food Science, 76 (1), c31-c37. Ayyash, M. M., & Shah, N. P. (2011b). The effect of substituting NaCl with KCl on Nabulsi cheese: Chemical composition, total viable count, and texture profile. Journal of Dairy Science, 94 (6), 2741-2751. Doi:10.3168/jds.2010-3976 Bidlas, E., & Lambert, R. W. (2008). Comparing the antimicrobial effectiveness of NaCl and KCl with a view to salt/sodium replacement. International Journal of Food Microbiology, 124 (1), 98-102. Cutler, J. A., Follmann, D., & Allender, P. S. (1997). Randomized trials of sodium reduction: An overview. American Journal of Clinical Nutrition, 65 , 643S-651S. De Wardener, H. E., He, F. J., & MacGregor, G. A. (2004). Plasma sodium and hypertension. Kidney International, 66 , 2454–2466. Doyle, M. E. (2008). Sodium reduction and its effects on food safety. Retrieved from University of Wisconsin-Madison, Food Research Institute website: http://fri.wisc.edu/docs/pdf/FRI_Brief_ Sodium_Reduction_11_08.pdf El-Bakry, M., Duggan, E., O’Riordan, E. D., & O’Sullivan, M. (2010). Effects of emulsifying salts reduction on imitation cheese manufacture and functional properties. J ournal of Food Engineering , 596-603. Horwitz, W. (Ed.). (2011). Official methods of analysis of AOAC International (18th ed.). Retrieved from http://www.eoma.aoac. org Joshi, N. S., Jhala, R. P., Muthukumarappan, K. K., Acharya, M. R., & Mistry, V. V. (2004). Textural and rheological properties of processed cheese. International Journal of Food Properties, 7 (3), 519-530. doi:10.1081/JFP-200032962