Influence of Sodium and Potassium Chloride on Rennet Coagulation and Curd Firmness in Bovine Milk

Author:

Oštarić Fabijan1ORCID,Kalit Samir1ORCID,Curik Ino2ORCID,Mikulec Nataša1ORCID

Affiliation:

1. Department of Dairy Science, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia

2. Department of Animal Science, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia

Abstract

One of the salting methods in cheese production implies salting the milk before coagulation used in making Domiati-type cheeses and a variety of autochthonous “Lički Škripavac” cheese. The most used sodium replacer is potassium. This study investigated the influence of different added salt concentrations (1%, 1.5%, and 2%) and NaCl to KCl ratios (100%, 50:50%, 25:75%) on the rennet coagulation and curd firmness in bovine milk. The milk coagulation parameters were determined with a computerized renneting meter, Lactodinamograph. The results showed significant interactions between the salt concentrations and NaCl to KCl ratios (p < 0.0001, α = 0.05) by prolonging the beginning of coagulation (10–20 min) and curd firming rate (1–5 min) by an increase in salt concentration for all treatments. The 50:50 treatment values (RCT, k20, a30, a60, amax) were closest to the control (without salt) and had the best results among all treatments in the lower (1%) and medium (1.5%) salt concentration (p > 0.0001, α = 0.05) while in the highest salt concentration (2%) the treatment effect was nonsignificant (p > 0.05). These results should help future studies make a lower sodium product appealing to consumers without losing quality.

Funder

European Union

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

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