EFFECT OF PARTIAL REPLACEMENT OF SODIUM CHLORIDE WITH POTASSIUM CHLORIDE ON PROTEOLYTIC CHANGES OF KAČKAVALJ CHEESE

4th International Symposium On Biotechnology (2026),  [pp. 625-634]
 
AUTHOR(S) / AUTOR(I): Ana Šatrić , Marina Hovjecki , Mira Radovanović, Jelena Miočinović 
 
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DOI: https://doi.org/10.46793/SBT26.625S

ABSTRACT / SAŽETAK:

The effect of partially replacing sodium chloride with potassium chloride on proteolytic changes in traditionally produced Kačkavalj cheese was analysed over 6 months of ripening. Protein degradation during ripening was analysed using Urea-Polyacrylamide Gel Electrophoresis. The results showed no significant differences between control and variant with 30% replaced sodium chloride with potassium chloride in electrophoretic fractions during 6 months of ripening. It can be concluded that Kačkavalj cheese with 30% sodium chloride replaced with potassium chloride is recommended for the production of this type of cheese, as it had no significant effect on the proteolysis rate.

KEYWORDS / KLJUČNE REČI:

kačkavalj, salt replacement, proteolysis, potassium chloride

ACKNOWLEDGEMENT / PROJEKAT:

The research presented in this article is financially supported through agreement 451-03-137/2025-03/200116 by Ministry of Science, Technological Development and Innovation of the Republic of Serbia.

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