ReviewFrontiers in nutrition2022
The Reduction of Salt in Different Cheese Categories: Recent Advances and Future Challenges.
Review in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 23 citations in OpenAlex.
- Enhancing Probiotic Performance in Food Matrices: From Strain Selection to Bioengineering.Journal of food science · 2026Review
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- Influence of Sodium Chloride on the Behaviour ofMicroorganisms · 2025Article
- Review
- Pilot study on the potential of low-salt brine with oregano essential oil for post-preservation of white brined cheese.Scientific reports · 2025Article
- Caraway Essential Oil as a Post-Preservative Agent in Low-Salt Cheese Brine.Foods (Basel, Switzerland) · 2025Article
- Use of Kefir in Cheese Ball Production: Physicochemical, Textural, Rheological, and Sensory Properties.Food science & nutrition · 2025Article
- Can the Contents of Biogenic Amines in Olomoucké Tvarůžky Cheeses Be Risky for Consumers?Foods (Basel, Switzerland) · 2025Article
- Enhancing safety and quality in the global cheese industry: A review of innovative preservation techniques.Heliyon · 2024Review
- Progress in Multisensory Synergistic Salt Reduction.Foods (Basel, Switzerland) · 2024Review
- High-throughput characterization of the effect of sodium chloride and potassium chloride on 31 lactic acid bacteria and their co-cultures.Frontiers in microbiology · 2024Article
- Influence of Sodium and Potassium Chloride on Rennet Coagulation and Curd Firmness in Bovine Milk.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Public awareness about excessive sodium intake and nutrition claims related to salt content entail the need for food industries to carefully reconsider the composition and processing of high sodium foods. Although in some products the reformulation with alternative ingredients is commonly practiced, in cheese the reduction of salt is still a challenging task, as sodium chloride exerts multiple and fundamental functions. Salt favors the drainage of the residual whey, enhances the taste and the aroma profile, regulates the texture, the final pH, the water activity, and affects the microbial growth. Ultimately, salt content modulates the activity of starter and non-starter lactic acid bacteria (NSLAB) during cheese manufacturing and ripening, influencing the shelf-life. Any modification of the salting procedure, either by reducing the level of sodium chloride content or by replacing it with other salting agents, may affect the delicate equilibrium within the above-mentioned parameters, leading to changes in cheese quality. The decrease of Na content may be differently approached according to cheese type and technology (e.g., soft, semi-hard, hard, and mold-ripened cheeses). Accordingly, targeted strategies could be put in place to maintain the overall quality and safety of different cheeses categories.
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