Effect of different types and concentrations of salts added toRequesoncheese on texture, sensory, and physiochemical characteristics

Abstract

Different salts and concentrations (1% NaCl, 1.5% NaCl, 1% (1:1) NaCl/KCl, 1.5% (1:1) NaCl/KCl, and 0.1% CaCl2) were used to elaborate Requeson cheese to evaluate yield, color, texture, physiochemical composition, and sensory characteristics. Yield, moisture, and protein content did not change among treatments (p > .05). Fat content was higher (p < .05) in the cheese without added salt. Adhesiveness was greater (p < .05) in cheese with 0.1% CaCl2 and lowest in cheese without added salt. The a* value presented differences (p < .05) among treatments. Cheese with 1.5% NaCl was the most accepted for its taste, followed by Requeson cheese with 1.5% NaCl/KC. In conclusion, the addition of CaCl2 to reduce sodium content in Requeson cheese is not recommended because it changes some characteristics of the cheese. However, the combination of NaCl/KCl at 1.5% could be used, since physicochemical, color, and texture characteristics were the same as the Requeson cheese with 1.5% NaCl. Practical applications In the last year, consumption of whey protein has increased due to its recognition as a functional food. However, the concentration of these proteins is an expensive process. An alternative to this process is to elaborate cheese whey. In this study, different types and concentrations of salts (NaCl, KCl, and CaC12) were added to Requeson cheese, which is a type of cheese whey frequently consumed, while its yield, color, texture, physiochemical composition, and sensory characteristics were studied. The combination of NaCl and KCl salts could be used to lower the sodium content in Requeson cheese and still have a cheese sensorily accepted by consumers. Therefore, we believe that this work can have an impact in advancing how a low‐sodium Requeson cheese can be elaborated within the context of low‐sodium whey cheeses.

Effect of Packaging and Salt Content and Type on Antioxidant and ACE-Inhibitory Activities in Requeson Cheese

“…Experimental design contemplated a factorial treatment arrangement, in a completely randomized design and considering the following factors: four salt levels/combination; control (requeson cheese without salt), requeson cheese with 1% NaCl, 1.5% NaCl and 1.5% (1:1) of NaCl/KCl, two packing types: ordinary retail packaging in a low-density polyethylene bag and a vacuum packaging in a polyethylene/polyamide bag. The percentages and combinations of the salts used to elaborate the requeson cheese treatments were chosen according to a previous study, where these were the most sensory accepted by consumers [28].…”

“…All analyses were carried out in triplicate. Physicochemical composition, texture and sensory analysis of treatments have been reported previously [28].…”

Effect of KCl replacement of NaCl on fermentation kinetics, organic acids and sensory quality of sauerkraut from Northeast China

“…Nevertheless, decreasing the salt concentration directly may raise the safety problematic and affect the food sensory properties (such as taste and odor) (Chun et al, 2020; Wolkers‐Rooijackers et al, 2013). In recent years, more and more attention has been paid to NaCl substitutes, among which potassium chloride (KCl) is regarded as an ideal and promising substitute (Ramírez‐Rivas et al, 2022). A study has shown that lowering sodium by compensating with potassium in diet will avoid deaths of tens of thousands of people in north China every year (Neal et al, 2021).…”

“…In recent years, more and more attention has been paid to NaCl substitutes, among which potassium chloride (KCl) is regarded as an ideal and promising substitute (Ramírez-Rivas et al, 2022). A study has shown that lowering sodium by compensating with potassium in diet will avoid deaths of tens of thousands of people in north China every year (Neal et al, 2021).…”