Excessive sodium intake is considered to be the cause of certain health problems in
humans, such as hypertension and cardiovascular disease. The aim of this paper is
to investigate the effect of partial replacement of sodium chloride (NaCl) with
potassium chloride (KCl) on chemical composition, water activity, pH value,
acidity, colour, textural properties and sensory properties of acid-coagulated
cheeses. A control sample with sodium chloride (100% NaCl) was produced as
well as samples in which a certain amount of sodium chloride was replaced by
potassium chloride (25%, 50% and 75%). Based on the obtained results, it was
determined that the replacement of sodium chloride with potassium chloride affects
(p<0.05) the examined physico-chemical and sensory properties of the produced
cheeses. Cheeses with reduced sodium content had statistically significant (p<0.05)
higher water content and a lower fat and protein content, and therefore a lower dry
matter content. It was also found that cheeses with a higher amount of KCl had
statistically significant (p<0.05) lower hardness and higher values of lightness (L*)
and higher values of yellow colour (b*) compared to samples produced with 100%
sodium content. Complete replacement of sodium chloride with potassium chloride
in the production of acid-coagulated cheeses gives an unacceptably bitter product.
The obtained results showed that, in the production of these types of cheese, up to
50% of sodium chloride can be replaced by potassium chloride without negatively
affecting the sensory properties, while a higher level of substitution negatively
affects the quality of the produced cheese.
