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

Abstract

Cheddar cheese samples containing 1.25, 1.5 or 1.75% NaCl or 1.25 or 1.5% Na Kcl (1:1, M basis) were manufactured from a split lot of cheese curd. Sensory analysis of the cheeses through 9 mo. aging at 3.degree. 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 KCl had higher contents of free fatty acids than those with only NaCl. Mean consumer preference scores showed that some consumers recognized and preferred the fuller salty taste of cheeses with higher NaCl concentrations over those with the small amounts of the mixture. Unsalted Cheddar cheese was disliked strongly by a laboratory panel.