Influence of Sodium and Potassium Chloride on Rennet Coagulation and Curd Firmness in Bovine Milk

One of the salting methods in cheese production implies salting the milk before coagulation used in making Domiati-type cheeses and a variety of autochthonous Licki Skripavac cheese. The most used sodium replacer is potassium. This study investigated the influence of different added salt concentrations (1%, 1.5%, and 2%) and NaCl to KCl ratios (100%, 50:50%, 25:75%) on the rennet coagulation and curd firmness in bovine milk. The milk coagulation parameters were determined with a computerized renneting meter, Lactodinamograph. The results showed significant interactions between the salt concentrations and NaCl to KCl ratios (p < 0.0001, & alpha; = 0.05) by prolonging the beginning of coagulation (10-20 min) and curd firming rate (1-5 min) by an increase in salt concentration for all treatments. The 50:50 treatment values (RCT, k(20), a(30), a(60), a(max)) were closest to the control (without salt) and had the best results among all treatments in the lower (1%) and medium (1.5%) salt concentration (p > 0.0001, & alpha; = 0.05) while in the highest salt concentration (2%) the treatment effect was nonsignificant (p > 0.05). These results should help future studies make a lower sodium product appealing to consumers without losing quality.

Automated summary

One salting method in cheese production is salting the milk before coagulation for certain types of cheeses. This study looked at the effects of different salt concentrations and sodium chloride to potassium chloride ratios on milk coagulation and curd firmness. The results showed that increasing salt concentration prolonged the beginning of coagulation and curd firming rate, and there were significant interactions between salt concentrations and sodium chloride to potassium chloride ratios. The 50:50 treatment had the best results at lower and medium salt concentrations, while the effect was not significant at the highest salt concentration.