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

RAMÓN GILL, TOMAS; RAMÓN ALLASIA, HERNÁN; ERNESTO HOUGH, GUILLERMO; NICOLAS LANTERI, MARIO; RAFAEL LESPINARD, ALEJANDRO

AgroScience Research

Colegio de Ingenieros del Perú - Consejo Departamental de La Libertad

Lugar: Trujillo ; Año: 2023 vol. 1 p. 21 - 25

In 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