The effect of complete replacing sodium with potassium, calcium, and magnesium brine on sodium-free ultrafiltration Feta cheese at the end of the 60-day ripening period: Physicochemical, proteolysis-lipolysis indices, microbial, colorimetric, and sensory evaluation.

The effect of complete substitution of NaCl with KCl, MgCl, and CaCl in brine used for the ripening stage in Na-free ultrafiltration (UF) Feta cheese making investigated. The chemical, microbial, textural, colorimetric, and sensory evaluation did at the end of the 60-day ripening period. As the ripening period of the cheese increased, the amount of acidity and total solid significantly increased while pH and moisture significantly decreased.