Reduction of Sodium Chloride in Cheddar Cheese: Effect on Sensory, Microbiological, and Chemical Properties

Open Access
Publisher Website
Google Scholar
Abstract
Cheddar cheese containing selected levels of added NaCl ranging from 0 to 1.44% was evaluated for various chemical, microbiological, and sensory properties over a 7-mo. ripening period. Cheese with the least NaCl showed an increase in proteolysis and water activity. Cheese with less salt supported higher lactic acid bacteria populations. Trained panel evaluation of the experimental cheese with reduced levels of NaCl showed an increase in adhesiveness, cohesiveness, acidity, bitterness, unpleasant aftertaste, and a concomitant decrease in firmness and saltiness. Consumers were unable to detect flavor and texture differences in cheese containing 1.44 and 1.12% NaCl. Although consumers noted a difference between 1.12 and .73% NaCl, cheese with .73% salt received acceptable overall desirability ratings.