date:Sep 26, 2012
esult which indicated that the starter culture was possibly less inhibited at the salting step by the replacers than by NaCl.
In addition, the cheese formulated with magnesium chloride and the modified KCl were less hard than the other cheeses, while the magnesium chloride and calcium chloride cheese were described as having off-flavors like bitter, metallic, unclean, and soapy flavors.
Cheeses containing NaCl + KCl and NaCl + modified KCl positioned closest to the control NaCl, indicating tha