Effect of mineral salt replacers usage on proteolysis in production of high temperature heated white cheese

In this study, combination of different mineral salt replacers with sodium chloride are used in White cheese production and it was examined their effect on cheese samples of physical, chemical, sensorial and textural charecteristics. 5 types of brine solution including NaCl only (K: control), 50% NaCl (L), 30% CaCl2 and 70% NaCl (M), 30 % KCl and 70% NaCl (N), PanSalt (P) was used in cheese production. PanSalt (57% NaCl+28% KCl+12% MgSO4) is a commercial salt with low sodium. Cheeses are packaged under vacuum and matured for 3 months. Physical and chemical characteristics of milk for used cheese production were examined. Total dry matter, ash, protein, fat, salt, titratable acidity, pH values, water soluble nitrogen %, trichloroacetic acid soluble nitrogen % and proteose-pepton nitrogen, content of sodium, calcium, potassium, phosporus and magnesium, textural characteristics (texture profile analysis) and sensorial characteristic were determined. Total dry matter, ash, protein, fat, lactose, titratable acidity, pH values, salt and free fatty acid values of final cheese products were in the range of 41,7%-45,64%, 2,52%-3,68%, 16,96%-20,98%, 18,5%-20,88%, 0-0,65%, 0,73%-1,58%, 4,32-5,18, 1,64%-2,69%, 0,77-2,98 respectively for 90 days of maturation. Total protein content of cheese samples except M increased at the end of maturation. Water soluble nitrogen %, trichloroacetic acid soluble nitrogen % levels increased regularly during maturation. Significant differences were examined in water slouble nitrogen and trichloroacetic acid soluble nitrogen between experimental cheeses (p<0,05). Control sample had the highest sodium content among experimental cheeses. A significant differences were examined in sodium content between experimental cheeses (p<0,05). Control sample had the highest hardness and chewiness values and significant differences were examined in hardness values between experimental cheeses (p<0,05). Control sample had higher gumminess values according to other samples. In sensory analysis, in 1 and 30 days of maturation P was the most favoured sample while end of maturation N was the most favourable sample. Keywords: White cheese, mineral salt replacers, water soluble nitrogen.