Skip to main content
ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Dairy and Functional Foods Research » Research » Publications at this Location » Publication #315498
Title: Effects of KCl substitution on textural properties of Queso Fresco

Author
item Tunick, Michael
item Van Hekken, Diane

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 5/12/2015
Publication Date: 8/16/2015
Citation: Tunick, M.H., Van Hekken, D.L. 2015. Effects of KCl substitution on textural properties of Queso Fresco. Meeting Abstract. ACS National Meeting and Exposition. Abstracts 250: AGFD206.

Interpretive Summary:

Technical Abstract: Partial substitution of KCl for NaCl has been attempted in some common cheese varieties because of restrictions on sodium in the diets of some consumers. The changes in texture of Queso Fresco, a popular Hispanic cheese, were monitored during refrigerated storage after replacing some of the NaCl with KCl during the salting step. Queso Fresco is a high-moisture (49-58% water) non-melting variety containing up to 3% NaCl; in this study the NaCl/KCl percentages were 2.0/0, 0.75/0.75, 1.0/0.5, 1.0/1.0, 1.0/1.3, and 1.0/1.5. Texture profile analysis (TPA) revealed that hardness increased by approximately 3 N for every 1% increase in salt-to-moisture ratio (S/M). The pH of Queso Fresco is 6.0-6.4, as opposed to 5.2-5.6 for more common varieties, and this high value leads to a less cohesive and less springy cheese. The TPA cohesiveness and springiness did not change with S/M, indicating that these parameters are unaffected by type and amount of salt when the cheese pH is above 6.0. Small amplitude oscillatory shear analyses were also unaffected by KCl content because the curd is milled prior to packaging, which disrupts the casein matrix and eliminates long-range molecular interactions. Other than TPA hardness, the texture of Queso Fresco is not altered by replacing some of the NaCl with KCl.