The development of food products that may contribute to attenuate issues related to public
health in a positive way is a challenge for the dairy industry. Due to its negative effects of salt …

Sodium chloride (NaCl) universally well‐known as table salt is an ancient food additive,
which is broadly used to increase the storage stability and the palatability of foods. Though …

We investigated use of potassium chloride (KCl) to maintain both the salty flavor and to
replace the preservative effects of salt when reducing the sodium content in natural cheese …

In recent years, health concerns related to salt/sodium chloride consumption have caused
an increased demand for salt‐reduced foods. Consequently, sodium chloride (NaCl) …

Excessive intake of dietary salt (sodium chloride) may increase the risk of chronic diseases.
Accordingly, various strategies to reduce salt intake have been conducted. This study aimed …

Sodium reduction in cheese can assist in reducing overall dietary Na intake, yet saltiness is
an important aspect of cheese flavor. Our objective was to evaluate the effect of partial …

We investigated the effect of sodium reduction by partial substitution of sodium chloride
(NaCl) with potassium chloride (KCl) on the manufacture of Minas fresh cheese during 21 d …

The use of mineral salt replacers to reduce the sodium content in cheese has been
investigated as a method to maintain both the salty flavor and the preservative effects of salt …

The effect of partial substitution of NaCl with KCl on Akawi cheese with probiotic bacteria
was investigated during 30 d of storage at 4° C. Chemical composition, the survival of …

Reducing sodium content in food is a major public health challenge, especially for cheeses.
Different salt reduction methods in surface dry-salted blue cheese and their effect on …