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Effect of Sodium/Potassium (1:1) Chloride and Low Sodium Chloride Concentrations on Quality of Cheddar Cheese¹

Department of Food Science, University of Wisconson, Madison 53706

ABSTRACT

Cheddar cheese samples containing either 1.25, 1.5, or 1.75% sodium chloride or 1.25 or 1.5% sodium/potassium chloride (1:1, molar basis) were manufactured from a split lot of cheese curd. Sensory analysis of the cheeses through 9 mo aging at 3°C showed that all samples were acceptable although some bitterness was observed, especially in the cheese containing 1.5% mixture. Body and texture of samples were firm, reflecting the 35% moisture content of the samples. Cheeses containing potassium chloride had higher contents of free fatty acids than those with only sodium chloride. Mean consumer preference scores showed that some consumers recognized and preferred the fuller salty taste of cheeses with higher sodium chloride concentrations over those with the small amounts or the mixture. Unsalted Cheddar cheese was disliked strongly by a laboratory panel.

¹ Research supported by the College of Agricultural and Life Sciences (Hatch No. 2400), the Sensory Analysis Laboratory, and the Cheese Research Institute, University of Wisconsin, Madison.

This article has been cited by other articles:

				S.E. Zorrilla and A.C. Rubiolo Note. Sensory analysis during ripening of Fynbo cheese salted with NaCl / KCl brine / Nota. Evaluacion sensorial durante la maduracion de queso Fynbo salado con una disolucion de NaCl / KCl Food Science and Technology International, January 1, 1999; 5(3): 251 - 254. [Abstract] [PDF]