Influence of partial substitution of NaCl with KCl on the sensory characteristics of Port Salut cheese

GILL, T.R.; ALLASIA, H.; HOUGH, G.E.; LANTERI, M.N.; LESPINARD, A.R.

AgroScience Research

Colegio de Ingenieros del Perú - Consejo Departamental de La Libertad

Año: 2023 vol. 1 p. 21 - 25

n this study, the sensory properties of Port Salut cheese were evaluated and compared with a 50% substitution of NaCl with KCl, along with two samples of the same cheese without substitution (one made identically to the substituted cheese but with a standard concentration of NaCl, and the other from a leading commercial brand). The distinctive sensory characteristics of both types of cheese were assessed by an untrained panel using attribute classification tests. Additionally, the acceptability of the reduced-salt cheese was determined in comparison to its non-reduced version, both when the samples were unidentified and identified. In the latter case, the reduced-salt cheese sample was associated with a nutritional benefit. Evaluators detected differences in salty and bitter taste when comparing it to the non-reduced samples. The acceptability of the reduced-salt cheese was higher than that of its non-reduced version, and it increased when the evaluators were presented with the identified sample accompanied by a positive health-related nutritional claim.