Reduction opportunities of sodium level in circassian cheese by using salt substitute

In this study, Circassian cheeses were manufactured by using several rates salt substitues (A: Control, B, C, D, E) and stored for 90 days in vacuum package. Using of different salt substitues in the manufacture of Circassian cheeses were significantly influenced pH, fat, salt, salt-in-dry matter, ash, sodium, potassium, calcium, magnesium, total free fatty acids, water soluble nitrogen, maturation factor, free amino acid, hardness, adhesiveness, stringiness length, fracturability, colour and appearance, saltiness, mass and structure and general acceptability points. On the other hand, the values for titratable acidity, dry matter, fat-in-dry matter, protein, protein-in-dry matter, resilience, springiness, odour and taste points were not influenced. During storage, the use of different salt substitution affect the NMR spectrum and increased organic acids and free amino acids during ripening. 50% KCl salt by substituting the Circassian cheese received the highest sensory scores by all members of panel group during storage period. Storage period has a significant effect on the pH, titratable acidity, fat-in-dry matter, dry matter, protein-in- dry matter, salt, salt-in-dry matter, ash, sodium, potassium, calcium, magnesium, total free fatty acids, water soluble nitrogen, maturation factor, free amino acid, hardness, adhesiveness, stringiness length values and sens colour and appearance, saltiness points of the cheese. Sodium content of Circassian cheese is reduced by substitution with KCl, CaCl2 and MgCl2 salts. Substitution by CaCl2 can lead a bitter taste, upgrade in lactic acid content and loss of taste and appearance scores. Reduced sodium Circassian cheese can produce with minimum changes at chemical, textural and sensory properties of Circassian cheese by 50% substitution with KCl.