Flavor and Textural Properties of Reduced-Sodium Process American Cheeses

Open Access
Publisher Website
Google Scholar
Abstract
Process American-type cheese prepared to contain up to 75% less Na than traditional process cheeses was acceptable to consumers through preference panel evaluations. The cheese was manufactured from Cheddar cheese salted with 2.1% Lite Salt (1:1, NaCl:KCl, wt/wt) and an emulsifier system containing tripotassium citrate (1.16%), dipotassium phosphate (0.46%) and trisodium citrate (0.23%). Highest consumer preference scores were for cheeses containing delta-gluconolactone (0.33%) added for development of delayed acidity and for enzyme-modified cheese paste (1.86%) added to enhance intensity of cheese flavor. Process cheeses prepared with unsalted Cheddar cheese exhibited distinctive flavors that detracted from preference scores as compared with those made from lightly salted Cheddar cheese.