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Reduction of Sodium Chloride in Cheddar Cheese: Effect on Sensory, Microbiological, and Chemical Properties¹

Department of Food Science and Technology, Oregon State University, Corvallis 97331

ABSTRACT

Absract: Cheddar cheese containing selected levels of added NaCl ranging from 0 to 1.44% was evaluated for various chemical, microbiological, and sensory properties over a 7-mo ripening period. Cheese with the least NaCl showed an increase in proteolysis and water activity. Cheese with less salt supported higher lactic acid bacteria populations. Trained panel evaluation of the experimental cheese with reduced levels of NaCl showed an increase in adhesiveness, cohesiveness, acidity, bitterness, unpleasant aftertaste, and a concomitant decrease in firmness and saltiness. Consumers were unable to detect flavor and texture differences in cheese containing 1.44 and 1.12% NaCl. Although consumers noted a difference between 1.12 and .73% NaCl, cheese with .73% salt received acceptable overall desirability ratings.

¹ Oregon State University Agricultural Experiment Station Technical Paper Number 8056.

² S. C. Johnson and Son, Inc., Racine, WI. Agricultural Experiment Station Number 8056.

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