Research supported by the College of Agricultural and Life Sciences, University of Wisconsin-Madison, the Nestle Company, Hilbert, WI and the Kaukauna Cheese Company, Kaukauna, WI. We thank Mr. Robert P. Gilbert and Mr. Gary Swartz for their help.
SENSORY EVALUATION OF CHEDDAR CHEESE MADE WITH SODIUM CHLORIDE OR MIXTURES OF SODIUM AND POTASSIUM CHLORIDE
Article first published online: 5 MAY 2007
Journal of Sensory Studies
Volume 9, Issue 2, pages 187–204, June 1994
How to Cite
REDDY, K. A. and MARTH, E. H. (1994), SENSORY EVALUATION OF CHEDDAR CHEESE MADE WITH SODIUM CHLORIDE OR MIXTURES OF SODIUM AND POTASSIUM CHLORIDE. Journal of Sensory Studies, 9: 187–204. doi: 10.1111/j.1745-459X.1994.tb00240.x
- Issue published online: 5 MAY 2007
- Article first published online: 5 MAY 2007
- Received for Publication May 10, 1993
Cheddar cheese (three trials) was made from split lots of curd, salted with NaCl or mixtures of NaCl/KCl and ripened at 3 ± 1C. Preferences for cheese, as determined by consumer panels, were significantly (P < 0.05) affected by flavor and order of presentation to panelists but not (P > 0.05) by age of cheese. In the first order of presentation, cheese made with NaCl was preferred over those made with NaCl/KCl, whereas in the second order of presentation cheese made with 1.52% NaCl/KCl (2:1) was preferred. In the third order of presentation, cheese made with 1.72% NaCl (rather than 1.5%) was preferred. Overall, mean scores were higher for cheeses made with NaCl than with NaCl/KCl. However, the score of cheese made with ca. 1.5% NaCl/KCl was not significantly (P > 0.05) different from that of cheese made with ca. 1.5% NaCl. Cheese made with ca. 1.5% NaCl/KCl (2:1) was consistently preferred over cheeses containing more KCl.