Reducing sodium in Kashar cheese by partial substitution of NaCl with KCl: Proteolysis, texture, meltability and sensory characteristics

Abstract

In this study, the effects of partially substituting NaCl with KCl in Kashar cheese to formulate a reduced-sodium cheese was investigated. Four different salt substitute cheese were produced [N8 (control), 8% NaCl; N4, 4% NaCl; N4K4, 4% NaCl + 4% KCl; N2K6, 2% NaCl + 6% KCl] and their chemical composition, proteolysis, hardness, meltability and sensory profiles were monitored over a 60 d of ripening. The results showed that the replacement of NaCl had no significant effect on the pH, moisture or fat contents of the cheese. However, salt, protein and ash contents were significantly affected (P < 0.01). Proteolysis level was significantly higher in NaCl-substituted (N2K6) and reduced-sodium (N4) cheeses. Urea-PAGE electrophoresis revealed different degrees of hydrolysis in the casein fractions. The total FAA concentration increased significantly in the cheese samples during 60 days of ripening, with the highest levels observed in the cheese with the highest KCl content (N2K6). The study also found that cheese with reduced sodium content had lower hardness and higher meltability compared to control cheese (P < 0.01). Sensory analysis revealed that while panelists preferred the flavour of the control cheese, they most appreciated the texture of the reduced-sodium variety, indicating potential consumer acceptance of reduced-sodium cheese through the partial substitution of NaCl by KCl. Sensory analysis revealed that while participants preferred the taste of the full sodium (control) cheese, they liked the texture of the low sodium variety better, suggesting that the partial replacement of NaCl with KCl influences the potential consumer acceptability of the low sodium cheese.