Effect of partial substitution of NaCl with KCl on halloumi cheese during storage: Chemical composition, lactic bacterial count, and organic acids production

The effect of partial substitution of NaCl with KCl on chemical composition, lactic bacterial count, and organic acids profile of Halloumi cheese was investigated. Halloumi cheeses were made and kept in 4 different brine solutions at 18% including NaCl only (HA), 3NaCl: 1KCl (HB), 1NaCl: 1KCl (HC), and 1NaCl: 3KCl (HD) and then stored at 4 °C for 56 d. No significant effect was observed between control and experimental cheeses in terms of moisture, fat, protein, lactic bacterial count, and pH values at the same storage period. There was a significant difference in ash, sodium, and potassium contents among experimental cheeses at the same storage period. Ash, sodium, and potassium contents increased significantly during storage at same salt treatment. There was no significant difference in lactic and citric acid contents among experimental cheeses and that of the control. In contrary, there was a significant difference in acetic acid among experimental cheeses. A strong positive correlation was observed between ash, Na, and K contents. An inverse correlation between organic acids and both Na and K contents was also observed.