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

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

Content Provider	Europe PMC
Author	Oštarić, Fabijan Kalit, Samir Curik, Ino Mikulec, Nataša
Editor	Sevi, Agostino
Copyright Year	2023
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.
Journal	Foods (Basel, Switzerland)
Volume Number	12
PubMed Central reference number	PMC10296894
Issue Number	12
PubMed reference number	37372505
e-ISSN	23048158
DOI	10.3390/foods12122293
Language	English
Publisher	MDPI
Publisher Date	2023-06-07
Access Restriction	Open
Rights License	Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). © 2023 by the authors.
Subject Keyword	sodium potassium chloride substitution coagulation properties bovine milk
Content Type	Text
Resource Type	Article
Subject	Microbiology Health (social science) Health Professions Food Science Plant Science

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