The overall objective of this study was to investigate the influence of salt
substitution with KCl on chemical, physical, microbiological and sensory properties of
selected Mediterranean cheeses. Salt was substituted with KCl at four different levels
(only NaCl, 3NaCl:1KCl, 1NaCl:1KCl, and 1NaCl:3KCl). Halloumi, Akawi and
Nabulsi cheeses were prepared and brined in the four different salt treatments for 56
days at 4°C, 30 days at 4°C, and 5 months at room temperature, respectively. Lowmoisture
Mozzarella cheese was also produced and dry-salted and stretched in the four
salt treatments and stored for 27 days at 4°C. Chemical, physical, microbiological and
sensory characteristics were examined for all cheeses during storage. Cheeses salted
with NaCl/KCl mixtures had similar chemical composition, texture profile, organic
acids profile, and microstructure compared with control (made only with NaCl) at the
same storage period. Organic acids significantly increased and hardness decreased
significantly during storage time at the same salting treatment. The primary proteolysis
(measured as water soluble nitrogen: WSN) was insignificantly affected by salt
substitution, while the advanced proteolysis (measured as trichloroacetic acid-soluble
nitrogen (TCA-SN), and phosphotungistic acid-soluble nitrogen (PTA-SN), and total
free amino acids (TFAA) were significantly affected. All proteolysis parameters (WSN,
TCA-SN, PTA-SN, and TFAA) increased significantly during storage time. Cheeses
salted with NaCl/KCl mixtures at 3:1 and 1:1 ratios were the most similar to control
cheese in term of sensory properties.