Sodium substitutes in Prato cheese: Impact on the physicochemical parameters, rheology aspects and sensory acceptance

Abstract

The effect of the partial substitution of sodium chloride by salt substitutes on the characteristics of Prato cheese was evaluated. Proximate composition, proteolysis, sensory evaluation, melting capacity, and texture profile were analyzed during 45 days of refrigerated storage. Prato cheese was salted in brine, replacing 40% of sodium chloride by the following salt substitutes: KCl, Sub4salt®, and Salona™. Although no significant differences were observed in the physicochemical characteristics, pH, proteolysis indexes, melting capacity, and texture profile, significant changes were observed throughout the ripening time. A greater sodium reduction was observed in cheeses salted in brine using KCl (28.16%) and Salona™ (34.94%). The overall acceptance of the reduced-sodium cheeses was similar to the control. The use of salt substitutes allowed the sodium reduction in Prato cheese without affecting the product's acceptance and quality.