Abstract
The impacts of salt reduction by NaCl sprinkling and NaCl substitution with 25% calcium lactate on the quality of blue cheese were evaluated. Sprinkling reduced sodium content by 35% and substitution reduced sodium content by 47%. The salt‐reduced cheeses had a higher calcium content, vitamin B2, B6, and B12 levels, and a higher rate of proteolysis. Sensory and texture profile analysis found that the salt‐reduced cheeses had a less salty taste and were less firm. These methods enabled significant salt reduction but had negative effects on the cheese properties, and so further work is needed to diminish these effects.
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