Substitution of sodium chloride by potassium chloride in São João cheese of Pico Island

Soares, Catarina; Fernando, Ana Luísa Almaça da Cruz; Alvarenga, Nuno; Martins, Pedro

doi:10.1007/s13594-016-0293-2

Cited by 11 publications

(10 citation statements)

References 26 publications

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“…The ratio between fat, protein and moisture were in the range reported in the literature for Grana cheese (Gobbetti et al ., 2018). These small or absent differences are in agreement with previous papers regarding the substitution of NaCl with KCl in brine or by dry salting (Katsiari et al ., 1998; Ayyash et al ., 2012; Soares et al ., 2016; Van Hekken et al ., 2017). Likewise, no significant differences were observed in cheese yield nor in organic acid content (citric, lactic, acetic acid).…”

Section: Resultsmentioning

confidence: 99%

The impact of sodium chloride reduction on Grana-type cheese production and quality

Tidona¹,

Bernardi²,

Francolino³

et al. 2019

Journal of Dairy Research

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With the aim to reduce the Na content, hard cheeses manufactured using the same technology as for Grana cheese (Grana-type) were salted using three brines containing different amounts of KCl (K-brines) and compared with control cheeses, salted with marine NaCl. A lower weight loss was observed in cheeses salted with K-brines (K-cheeses), whereas the yield and dry matter did not differ significantly between K-cheeses and controls. After 3 months of ripening (T3), the distribution of the Na cations (Na) was centripetal, with a higher Na concentration in the outer (0–3 cm of depth) layer, whereas the K cations (K) seemed to diffuse into the cheese more rapidly and homogeneously. Starting from the 6th month (T6), the distribution of both Na and K was stabilized through the different cheese layers. The use of the brine with the highest concentration of potassium (53.8% K) enabled us to successfully halve the Na content compared to the controls whereas, with the other brines, the reduction of Na was below 30%. At the end of ripening (T9), all the cheeses were without defects and the partial substitution of Na with K did not impact on the chemical composition, microbiological characteristics and ripening process. The sensory evaluation did not show any difference between K-salted and control cheeses in discriminant analysis.

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Section: Resultsmentioning

confidence: 99%

The impact of sodium chloride reduction on Grana-type cheese production and quality

Tidona¹,

Bernardi²,

Francolino³

et al. 2019

Journal of Dairy Research

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“…After 17 days of ripening, the moisture content of cheese with KCl decreased significantly; on the other hand, the hardness and friability of the cheese increased. Sensory evaluation and technological properties suggested a real possibility of a maximum of 25–50% KCl as a salt replacement [ 87 ]. The effect of the reduced salt content on the properties of soft-ripened cheese with mold on the surface was tested by Dugat-Bony et al [ 88 , 89 ].…”

Section: Salt Content Reduction and Its Consequencesmentioning

confidence: 99%

Effect of Salt Content Reduction on Food Processing Technology

Rysová

Šmídová

2021

Foods

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Higher salt intake is associated with the risk of cardiovascular and kidney diseases, hypertension and gastric cancer. Salt intake reduction represents an effective way to improve people's health, either by the right choice of food or by a reduction of added salt. Salt substitutes are often used and also herb homogenates are treated by high pressure technology. Salt reduction significantly influences the shelf life, texture, pH, taste, and aroma of cheese. The composition of emulsifying salts or starter cultures must be modified to enact changes in microbial diversity, protease activity and the ripening process. The texture becomes softer and aroma atypical. In bakery products, a salt reduction of only 20–30% is acceptable. Water absorption, dough development, length and intensity of kneading and stability of dough are changed. Gluten development and its viscoelastic properties are affected. The salt reduction promotes yeast growth and CO2 production. Specific volume and crust colour intensity decreased, and the crumb porosity changed. In meat products, salt provides flavour, texture, and shelf life, and water activity increases. In this case, myofibrillar proteins’ solubility, water binding activity and colour intensity changes were found. The composition of curing nitrite salt mixtures and starter cultures must be modified.

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“…Numerous studies on the use of potassium salts in cheeses have shown different effects on textural properties, depending on the type of cheese. The results of certain studies show that salt replacement increases the hardness of cheese (Gomes et al, 2011;Soares et al, 2016). The results of some studies indicated that KCl had a decreasing effect (C armi and Benjamin, 2017), but the re-sults of certain studies showed that substitution had no effect on textural properties (C osta et al, 2018; C osta et al, 2019; Grummer et al, 2012; Katsiari et al, 1997Katsiari et al, , 1998Thibaudeau et al, 2015).…”

Section: Spreadability Of Cream Cheesementioning

confidence: 99%

Physico-chemical properties, spreadability and consumer acceptance of low-sodium cream cheese

Lučan

Ranilović²,

Slačanac

et al. 2020

Mljekarstvo.com

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The present study was performed to investigate the possibility of sodium reduction in cream cheese by partial reduction and substitution of sodium by potassium based salt. Four salt treatment were selected by preliminary study: 100 % NaCl (control), NaCl reduced to 65 % (T1), 35 % of NaCl substituted by KCl (T2), and KCl-based salt mixture Salut® which contains offflavours masking compound (T3). The study was evaluated physico-chemical attributes, colour, spreadability, sensory acceptance, as well as level of intensity of specific attributes of low-sodium cream cheese. Sodium reduction not influenced on the protein, fat and moisture content, water activity, acidity and the colour of cream cheese (P>0.05). However, sodium reduction significantly influenced to mineral composition, spreadability and sensory properties. The use of potassium salt substitutes significantly increased the value of K:Na ratio. Cheese containing commercial salt replacer Salut® had the closest hedonic score to control cheese compared to other replacers. The current research demonstrates that sodium content can be reduced by 35 % in cream cheese using a nutritionally valuable potassium-based salt mixture, without compromising the consumer acceptance.

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Substitution of sodium chloride by potassium chloride in São João cheese of Pico Island

Cited by 11 publications

References 26 publications

The impact of sodium chloride reduction on Grana-type cheese production and quality

The impact of sodium chloride reduction on Grana-type cheese production and quality

Effect of Salt Content Reduction on Food Processing Technology

Physico-chemical properties, spreadability and consumer acceptance of low-sodium cream cheese

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