{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T17:04:47Z","timestamp":1790183087871,"version":"4.1.0"},"reference-count":118,"publisher":"MDPI AG","issue":"19","license":[{"start":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T00:00:00Z","timestamp":1790121600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Sodium chloride (NaCl) is a multifunctional component of cheese manufacture that contributes to flavor, microbial control, moisture regulation, texture formation, product safety, and shelf stability. However, the association between excessive dietary sodium intake, elevated blood pressure, and cardiovascular disease has increased demand for reduced-sodium foods. Cheese reformulation is particularly challenging because reducing NaCl may simultaneously modify water activity, microbial ecology, acidification, proteolysis, lipolysis, texture, flavor development, and sensory acceptance. Accordingly, the purpose of this review is to critically evaluate the scientific evidence concerning direct NaCl reduction, partial replacement with mineral salts, flavor-enhancement approaches, modified salting and processing technologies, and complementary preservation strategies in cheese. Particular attention is given to the mechanisms through which these interventions affect microbial succession, ripening biochemistry, rheological properties, safety, shelf life, and consumer acceptance. The review also evaluates the limitations affecting industrial implementation, including process reproducibility, regulatory compliance, mineral accumulation in recirculated brines, ingredient costs, and environmental considerations. Current evidence indicates that no single strategy is universally applicable. Instead, safe and acceptable sodium reduction requires cheese-specific combinations of salt replacement, process control, microbial management, and sensory optimization.<\/jats:p>","DOI":"10.3390\/foods15193395","type":"journal-article","created":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T16:10:31Z","timestamp":1790179831000},"page":"3395","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Rethinking Salt in Cheese: Advances, Challenges, and Strategies for Sodium Reduction"],"prefix":"10.3390","volume":"15","author":[{"given":"Charikleia","family":"Tsanasidou","sequence":"first","affiliation":[{"name":"Department of Agricultural Development, Agri-Food and Natural Resources Management, School of Agricultural Development, Nutrition & Sustainability, National and Kapodistrian University of Athens, Evripos Campus, 34400 Athens, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1224-6759","authenticated-orcid":false,"given":"Loulouda","family":"Bosnea","sequence":"additional","affiliation":[{"name":"Dairy Research Department, Hellenic Agricultural Organization-DIMITRA, Katsikas, 45221 Ioannina, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9956-5727","authenticated-orcid":false,"given":"Antonia","family":"Terpou","sequence":"additional","affiliation":[{"name":"Department of Agricultural Development, Agri-Food and Natural Resources Management, School of Agricultural Development, Nutrition & Sustainability, National and Kapodistrian University of Athens, Evripos Campus, 34400 Athens, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,23]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"21","DOI":"10.1016\/j.tifs.2012.08.005","article-title":"Sodium reduction: Optimizing product composition and structure towards increasing saltiness perception","volume":"29","author":"Busch","year":"2013","journal-title":"Trends Food Sci. Technol."},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Riis, N.L., Lassen, A.D., Bjoernsbo, K., Toft, U., and Trolle, E. (2022). Dietary Effects of Introducing Salt-Reduced Bread with and without Dietary Counselling\u2014A Cluster Randomized Controlled Trial. Nutrients, 14.","DOI":"10.3390\/nu14183852"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"293","DOI":"10.1590\/S1020-49892012001000008","article-title":"Reducing salt intake to prevent hypertension and cardiovascular disease","volume":"32","author":"He","year":"2012","journal-title":"Rev. Panam. Salud Publica"},{"key":"ref_4","unstructured":"El-Bakry, M., and Mehta, B.M. (2022). Chapter 7\u2014Low salt and low sodium processed cheeses. Processed Cheese Science and Technology, Woodhead Publishing."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"252","DOI":"10.1111\/j.1541-4337.2009.00080.x","article-title":"Reduction of Sodium and Fat Levels in Natural and Processed Cheeses: Scientific and Technological Aspects","volume":"8","author":"Johnson","year":"2009","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_6","unstructured":"World Health Organization (2025). Use of Lower-Sodium Salt Substitutes: WHO Guideline, WHO. Available online: https:\/\/www.who.int\/news-room\/events."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1016\/j.puhe.2016.02.004","article-title":"Consumers\u2019 willingness to pay for nutritional claims fighting the obesity epidemic: The case of reduced-fat and low salt cheese in Spain","volume":"135","year":"2016","journal-title":"Public Health"},{"key":"#cr-split#-ref_8.1","unstructured":"European Parliament, and Council of the European Union (2006). Regulation"},{"key":"#cr-split#-ref_8.2","unstructured":"(EC) No 1924\/2006 of the European Parliament and of the Council of 20 December 2006 on Nutrition and Health Claims Made on Foods. Off. J. Eur. Union, L 404, 9-25."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"723","DOI":"10.1111\/1750-3841.14079","article-title":"Growth Capacity of a Novel Potential Probiotic Lactobacillus paracasei K5 Strain Incorporated in Industrial White Brined Cheese as an Adjunct Culture","volume":"83","author":"Terpou","year":"2018","journal-title":"J. Food Sci."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"529","DOI":"10.1007\/s00217-010-1420-6","article-title":"Current salt reduction strategies and their effect on sensory acceptability: A study with reduced salt ready-meals","volume":"232","author":"Mitchell","year":"2011","journal-title":"Eur. Food Res. Technol."},{"key":"ref_11","doi-asserted-by":"crossref","unstructured":"Guinee, T.P., and Fox, P.F. (2017). Salt in Cheese: Physical, Chemical and Biological Aspects. Cheese, Elsevier.","DOI":"10.1016\/B978-0-12-417012-4.00013-2"},{"key":"ref_12","unstructured":"Beeren, C., Groves, K., and Titoria, P.M. (2019). 6\u2014Microbial issues in salt reduction. Reducing Salt in Foods, Woodhead Publishing. [2nd ed.]."},{"key":"ref_13","unstructured":"McSweeney, P.L.H., Cotter, P.D., Everett, D.W., and Govindasamy-Lucey, R. (2025). Chapter 13\u2014Salt in Cheese: Physical, Chemical, Biological, and Sensory Aspects\u2014Water Activity. Cheese, Academic Press. [5th ed.]."},{"key":"ref_14","doi-asserted-by":"crossref","unstructured":"Lopes, S., Vida, M., Correia, C., Fernandes, J., Gomes, S., Fernando, A., Tabla, R., and Alvarenga, N. (2025). Influence of Sodium Chloride on the Behaviour of Pseudomonas fluorescens in Ripened Sheep Cheese. Microorganisms, 13.","DOI":"10.3390\/microorganisms13122693"},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"587","DOI":"10.1007\/s13594-015-0245-2","article-title":"Effect of salt and fat reduction on the composition, lactose metabolism, water activity and microbiology of Cheddar cheese","volume":"95","author":"McCarthy","year":"2015","journal-title":"Dairy Sci. Technol."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"369","DOI":"10.1016\/S0958-6946(00)00067-4","article-title":"Lipolysis in reduced sodium Feta cheese made by partial substitution of NaCl by KCl","volume":"10","author":"Katsiari","year":"2000","journal-title":"Int. Dairy J."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1016\/j.foodqual.2015.08.009","article-title":"Reducing salt and fat while maintaining taste: An approach on a model food system","volume":"48","author":"Syarifuddin","year":"2016","journal-title":"Food Qual. Prefer."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"3363","DOI":"10.3168\/jds.2025-27846","article-title":"The effect of sodium- or potassium-based emulsifying salts on the physicochemical, mechanical, thermal, and sensory properties of processed cheese: A comparative study","volume":"109","author":"Vinter","year":"2026","journal-title":"J. Dairy Sci."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"6393","DOI":"10.3168\/jds.2024-24307","article-title":"Microbiological, physicochemical, and sensory changes throughout ripening of an experimental soft smear-ripened cheese in relation to salt concentrations","volume":"107","author":"Picque","year":"2024","journal-title":"J. Dairy Sci."},{"key":"ref_20","doi-asserted-by":"crossref","unstructured":"Arslaner, A., and Y\u0131lmaz, \u00d6. (2026). Influence of Salt Type on the Physicochemical, Microbiological, Sensory Properties, Mineral, Free Fatty Acid, and Volatile Composition of PDO Erzincan Tulum Cheese. Foods, 15.","DOI":"10.3390\/foods15152665"},{"key":"ref_21","doi-asserted-by":"crossref","unstructured":"Ermenlieva, N., Stamova, S., Gramatikov, K., Nikolova, S.P., Tsankova, G., and Georgieva, E. (2025). Caraway Essential Oil as a Post-Preservative Agent in Low-Salt Cheese Brine. Foods, 14.","DOI":"10.3390\/foods14081297"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"100800","DOI":"10.1016\/j.afres.2025.100800","article-title":"GC\u2013MS and HPLC analysis of bioactive compounds in Globe artichoke extract to enhance antioxidant and antibacterial properties in low-salt Domiati cheese","volume":"5","author":"Mahgoub","year":"2025","journal-title":"Appl. Food Res."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"138229","DOI":"10.1016\/j.foodchem.2023.138229","article-title":"Enzymatic debittering of cheese flavoring and bitterness characterization of peptide mixture using sensory and peptidomics approach","volume":"440","author":"Xiang","year":"2024","journal-title":"Food Chem."},{"key":"ref_24","doi-asserted-by":"crossref","unstructured":"Lisak Jakopovi\u0107, K., Baruk\u010di\u0107 Jurina, I., Maru\u0161i\u0107 Radov\u010di\u0107, N., Bo\u017eani\u0107, R., and Jurinjak Tu\u0161ek, A. (2023). Reduced Sodium in White Brined Cheese Production: Artificial Neural Network Modeling for the Prediction of Specific Properties of Brine and Cheese during Storage. Fermentation, 9.","DOI":"10.3390\/fermentation9090783"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"105234","DOI":"10.1016\/j.tifs.2025.105234","article-title":"Advancing salt reduction technologies: AI-assisted structural design of starch-based emulsion gel systems for next-generation low sodium food formulations","volume":"164","author":"Meng","year":"2025","journal-title":"Trends Food Sci. Technol."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"60","DOI":"10.3168\/jds.S0022-0302(03)73584-X","article-title":"Effect of Salt on Structure-Function Relationships of Cheese","volume":"86","author":"Pastorino","year":"2003","journal-title":"J. Dairy Sci."},{"key":"ref_27","doi-asserted-by":"crossref","unstructured":"Plessas, S., Ganatsios, V., Mantzourani, I., and Bosnea, L. (2021). White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial Strain. Appl. Sci., 11.","DOI":"10.3390\/app11136182"},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"113","DOI":"10.1016\/j.smallrumres.2011.09.031","article-title":"White brined cheeses: A diachronic exploitation of small ruminants milk in Greece","volume":"101","author":"Moatsou","year":"2011","journal-title":"Small Rumin. Res."},{"key":"ref_29","first-page":"1","article-title":"Salt in Cheese: A Review","volume":"4","year":"2012","journal-title":"Curr. Res. Dairy Sci."},{"key":"ref_30","doi-asserted-by":"crossref","unstructured":"Cankurt, H. (2019). The Effects of Adding Different Stabilizers in Brine on the Physicochemical, Sensory, Microbiological and Textural Properties of White Cheese. Foods, 8.","DOI":"10.3390\/foods8040133"},{"key":"ref_31","unstructured":"U.S. Department of Agriculture (2018). USDA National Nutrient Database for Standard Reference, Legacy Release."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"1605","DOI":"10.3168\/jds.2010-3782","article-title":"Sodium content in retail Cheddar, Mozzarella, and process cheeses varies considerably in the United States","volume":"94","author":"Agarwal","year":"2011","journal-title":"J. Dairy Sci."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"5192","DOI":"10.3168\/jds.2015-10523","article-title":"How NaCl and water content determine water activity during ripening of Gouda cheese, and the predicted effect on inhibition of Listeria monocytogenes","volume":"99","author":"Wemmenhove","year":"2016","journal-title":"J. Dairy Sci."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"1967","DOI":"10.3168\/jds.2017-13637","article-title":"Sensory and chemical properties of Gouda cheese","volume":"101","author":"Jo","year":"2018","journal-title":"J. Dairy Sci."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"2502","DOI":"10.3168\/jds.2015-10502","article-title":"The effect of reduced sodium chloride content on the microbiological and biochemical properties of a soft surface-ripened cheese","volume":"99","author":"Sarthou","year":"2016","journal-title":"J. Dairy Sci."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"e20190595","DOI":"10.1590\/0103-8478cr20190595","article-title":"Assessment of physicochemical, textural and microbiological properties of Brazilian white mold surface-ripened cheeses: A technological approach","volume":"50","author":"Pereira","year":"2020","journal-title":"Ci\u00eanc. Rural"},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"57","DOI":"10.1007\/s13594-011-0043-4","article-title":"Proteolysis and related enzymatic activities in ten Greek cheese varieties","volume":"92","author":"Nega","year":"2012","journal-title":"Dairy Sci. Technol."},{"key":"ref_38","doi-asserted-by":"crossref","unstructured":"Terpou, A., Mantzourani, I., Galanis, A., Kanellaki, M., Bezirtzoglou, E., Bekatorou, A., Koutinas, A.A., and Plessas, S. (2018). Employment of L. paracasei K5 as a Novel Potentially Probiotic Freeze-Dried Starter for Feta-Type Cheese Production. Microorganisms, 7.","DOI":"10.3390\/microorganisms7010003"},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"613","DOI":"10.1007\/s13594-015-0231-8","article-title":"Interactive effects of salt and fat reduction on composition, rheology and functional properties of mozzarella-style cheese","volume":"95","author":"Henneberry","year":"2015","journal-title":"Dairy Sci. Technol."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"62","DOI":"10.1016\/j.idairyj.2017.12.008","article-title":"The impact of salt reduction on cottage cheese cream dressing rheological behavior and consumer acceptance","volume":"79","author":"Fosberg","year":"2018","journal-title":"Int. Dairy J."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"e005051","DOI":"10.1136\/bmjopen-2014-005051","article-title":"Cross-sectional survey of salt content in cheese: A major contributor to salt intake in the UK","volume":"4","author":"Hashem","year":"2014","journal-title":"BMJ Open"},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"105555","DOI":"10.1016\/j.idairyj.2022.105555","article-title":"Exploring alternative salting methods to reduce sodium content in blue-veined cheeses","volume":"138","author":"Ferroukhi","year":"2023","journal-title":"Int. Dairy J."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"717","DOI":"10.1111\/1471-0307.12519","article-title":"Effect of potassium-based emulsifying salts on the sensory and physicochemical parameters of low-sodium spreadable processed cheese","volume":"71","author":"Nogueira","year":"2018","journal-title":"Int. J. Dairy Technol."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"265","DOI":"10.1007\/s13594-014-0207-0","article-title":"Effect of potassium-based emulsifying salts on sensory, textural, and functional attributes of low-sodium processed Mozzarella cheese","volume":"95","author":"Chavhan","year":"2015","journal-title":"Dairy Sci. Technol."},{"key":"ref_45","first-page":"Cm-0009-2012","article-title":"The Microfloras of Traditional Greek Cheeses","volume":"2","author":"Tzanetakis","year":"2014","journal-title":"Microbiol. Spectr."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"63","DOI":"10.1016\/S0308-8146(97)00113-1","article-title":"Manufacture of Kefalograviera cheese with less sodium by partial replacement of NaCl with KCl","volume":"61","author":"Katsiari","year":"1998","journal-title":"Food Chem."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"109059","DOI":"10.1016\/j.jfca.2026.109059","article-title":"Overview of salt reduction strategies and saltiness evaluation methods","volume":"153","author":"Bai","year":"2026","journal-title":"J. Food Compos. Anal."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"51","DOI":"10.59287\/ijanser.901","article-title":"CHEESE WITH REDUCED SALT CONTENT","volume":"7","author":"Pelivanoska","year":"2023","journal-title":"IJANSER"},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"276","DOI":"10.1016\/j.tifs.2011.02.003","article-title":"Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties","volume":"22","author":"Cruz","year":"2011","journal-title":"Trends Food Sci. Technol."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"99","DOI":"10.1016\/j.lwt.2016.04.035","article-title":"Selection and optimization of salt replacer, flavour enhancer and bitter blocker for manufacturing low sodium Cheddar cheese using response surface methodology","volume":"72","author":"Khetra","year":"2016","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"138111","DOI":"10.1016\/j.foodchem.2023.138111","article-title":"Identification of bitter peptides in aged Cheddar cheese by crossflow filtration-based Fractionation, Peptidomics, statistical screening and sensory analysis","volume":"439","author":"Kuhfeld","year":"2024","journal-title":"Food Chem."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"11","DOI":"10.1016\/j.idairyj.2018.02.006","article-title":"Effect of sodium chloride reduction on physicochemical, biochemical, rheological, structural and sensory characteristics of Tybo cheese","volume":"82","author":"Sihufe","year":"2018","journal-title":"Int. Dairy J."},{"key":"ref_53","doi-asserted-by":"crossref","unstructured":"Gagnaire, V., Lecomte, X., Richoux, R., Genay, M., Jardin, J., Briard-Bion, V., Kerjean, J.R., and Thierry, A. (2022). Little Impact of NaCl Reduction in Swiss-Type Cheese. Front. Nutr., 9.","DOI":"10.3389\/fnut.2022.888179"},{"key":"ref_54","doi-asserted-by":"crossref","unstructured":"Terpou, A., Dahiya, D., and Nigam, P.S. (2025). Evolving Dynamics of Fermented Food Microbiota and the Gut Microenvironment: Strategic Pathways to Enhance Human Health. Foods, 14.","DOI":"10.3390\/foods14132361"},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"106430","DOI":"10.1016\/j.idairyj.2025.106430","article-title":"Changes in microbiota during the cheese making process\u2014From the raw milk to the final cheeses","volume":"172","author":"Eliasson","year":"2026","journal-title":"Int. Dairy J."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"106556","DOI":"10.1016\/j.idairyj.2026.106556","article-title":"From rind to core: Metagenomic and response surface insights into how salt and ripening temperature shape the microbial ecology of ewe\u2019s milk cheese","volume":"176","author":"Lopes","year":"2026","journal-title":"Int. Dairy J."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"108643","DOI":"10.1016\/j.foodres.2019.108643","article-title":"Effect of sodium chloride reduction or partial substitution with potassium chloride on the microbiological, biochemical and sensory characteristics of semi-hard and soft cheeses","volume":"125","author":"Bonnarme","year":"2019","journal-title":"Food Res. Int."},{"key":"ref_58","unstructured":"McSweeney, P.L.H., and McNamara, J.P. (2022). Starter Cultures for Cheese Manufacture. Encyclopedia of Dairy Sciences, Academic Press. [3rd ed.]."},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"75","DOI":"10.1016\/j.bcab.2017.11.010","article-title":"Wheat bran as prebiotic cell immobilisation carrier for industrial functional Feta-type cheese making: Chemical, microbial and sensory evaluation","volume":"13","author":"Terpou","year":"2018","journal-title":"Biocatal. Agric. Biotechnol."},{"key":"ref_60","doi-asserted-by":"crossref","unstructured":"McSweeney, P.L.H., Fox, P.F., and Ciocia, F. (2017). Metabolism of Residual Lactose and of Lactate and Citrate. Cheese, Elsevier.","DOI":"10.1016\/B978-0-12-417012-4.00016-8"},{"key":"ref_61","first-page":"391","article-title":"Proteolysis in Cheese during Ripening","volume":"Volume 1","author":"Upadhyay","year":"2004","journal-title":"Cheese: Chemistry, Physics and Microbiology"},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"327","DOI":"10.1016\/S0958-6946(01)00062-0","article-title":"Advances in the study of proteolysis during cheese ripening","volume":"11","author":"Sousa","year":"2001","journal-title":"Int. Dairy J."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"616","DOI":"10.1016\/j.lwt.2016.11.021","article-title":"Novel cheese production by incorporation of sea buckthorn berries (Hippophae rhamnoides L.) supported probiotic cells","volume":"79","author":"Terpou","year":"2017","journal-title":"LWT"},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"107822","DOI":"10.1016\/j.fbio.2025.107822","article-title":"Investigation of volatile compounds in Kazak cheese fermented with different lactic acid bacteria using flavoromics and in silico methods","volume":"74","author":"Tian","year":"2025","journal-title":"Food Biosci."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"119814","DOI":"10.1016\/j.foodres.2026.119814","article-title":"Unravelling the effect of autochthonous scotta-derived vs. commercial starter cultures in pilot-scale hard sheep milk cheese production: A multi-omics and sensory combined approach","volume":"242","author":"Becchi","year":"2026","journal-title":"Food Res. Int."},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"105845","DOI":"10.1016\/j.tifs.2026.105845","article-title":"The collaborative formation of cheese flavour and texture: Driving factors, multi-omics integration and precision regulation strategies","volume":"175","author":"Tian","year":"2026","journal-title":"Trends Food Sci. Technol."},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"106753","DOI":"10.1016\/j.idairyj.2026.106753","article-title":"Chymosin: From the traditional role to a new paradigm on cheese proteolysis?","volume":"182","author":"Bergamini","year":"2026","journal-title":"Int. Dairy J."},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"110257","DOI":"10.1016\/j.foodhyd.2024.110257","article-title":"Effect of chymosin\/pepsin ratio on milk coagulation and physical properties of model cheese","volume":"156","author":"Cai","year":"2024","journal-title":"Food Hydrocoll."},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"105835","DOI":"10.1016\/j.idairyj.2023.105835","article-title":"Proteolytic activity of three variants of fermentation-produced chymosin on sodium caseinate and during Cheddar cheese ripening","volume":"149","author":"Li","year":"2024","journal-title":"Int. Dairy J."},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"114958","DOI":"10.1016\/j.foodres.2024.114958","article-title":"Rennets differing in chymosin-to-pepsin ratio shape the metabolomic and sensory profile of Grana Padano PDO cheese during ripening","volume":"195","author":"Rocchetti","year":"2024","journal-title":"Food Res. Int."},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"10","DOI":"10.1016\/j.ijfoodmicro.2018.05.017","article-title":"Metagenomic and metatranscriptomic analysis of the microbial community in Swiss-type Maasdam cheese during ripening","volume":"281","author":"Duru","year":"2018","journal-title":"Int. J. Food Microbiol."},{"key":"ref_72","unstructured":"McSweeney, P.L.H., and McNamara, J.P. (2022). Swiss-Type Cheese. Encyclopedia of Dairy Sciences, Academic Press. [3rd ed.]."},{"key":"ref_73","doi-asserted-by":"crossref","first-page":"6700","DOI":"10.3168\/jds.2014-8046","article-title":"Texture, flavor, and sensory quality of buffalo milk Cheddar cheese as influenced by reducing sodium salt content","volume":"97","author":"Murtaza","year":"2014","journal-title":"J. Dairy Sci."},{"key":"ref_74","doi-asserted-by":"crossref","first-page":"60","DOI":"10.1016\/j.idairyj.2018.08.011","article-title":"Microbiological and biochemical characteristics of Kashkaval cheese produced using pasteurised or raw milk","volume":"89","author":"Pappa","year":"2019","journal-title":"Int. Dairy J."},{"key":"ref_75","doi-asserted-by":"crossref","unstructured":"Pappa, E.C., Kondyli, E., Bosnea, L., Mataragas, M., Giannouli, A., and Tsiraki, M. (2020). Semi-Industrial Production of Kashkaval of Pindos Cheese Using Sheep or a Mixture of Sheep\u2013Goat Milk and Utilization of the Whey for Manufacturing Urda Cheese. Foods, 9.","DOI":"10.3390\/foods9060736"},{"key":"ref_76","doi-asserted-by":"crossref","first-page":"106443","DOI":"10.1016\/j.idairyj.2025.106443","article-title":"Predicting water activity in long-ripened cheeses using moisture, salt, free amino acids and lactate","volume":"172","author":"Guggisberg","year":"2026","journal-title":"Int. Dairy J."},{"key":"ref_77","doi-asserted-by":"crossref","unstructured":"Kress-Rogers, E., and Brimelow, C.J.B. (2001). 16\u2014Water activity and its measurement in food. Instrumentation and Sensors for the Food Industry, Woodhead Publishing. [2nd ed.].","DOI":"10.1201\/9781439833049"},{"key":"ref_78","doi-asserted-by":"crossref","first-page":"1285","DOI":"10.1007\/s11274-005-2380-z","article-title":"Growth and Proteolytic Activity of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in Reduced Sodium Kashkaval Cheese","volume":"21","author":"Simov","year":"2005","journal-title":"World J. Microbiol. Biotechnol."},{"key":"ref_79","doi-asserted-by":"crossref","first-page":"6172","DOI":"10.3168\/jds.2013-6675","article-title":"The effect of sodium reduction with and without potassium chloride on the survival of Listeria monocytogenes in Cheddar cheese","volume":"96","author":"Hystead","year":"2013","journal-title":"J. Dairy Sci."},{"key":"ref_80","doi-asserted-by":"crossref","first-page":"28","DOI":"10.1186\/s13568-021-01188-7","article-title":"Effect of reduction of sodium content on the microbial ecology of Edam cheese samples","volume":"11","author":"Luzzi","year":"2021","journal-title":"AMB Express"},{"key":"ref_81","doi-asserted-by":"crossref","first-page":"447","DOI":"10.1111\/1471-0307.12601","article-title":"Effects of curd heating with or without previous milk pasteurisation on the microbiological quality and safety of craft-made \u2018Pasta Filata\u2019 Kashkaval cheese curds","volume":"72","author":"Samelis","year":"2019","journal-title":"Int. J. Dairy Technol."},{"key":"ref_82","doi-asserted-by":"crossref","first-page":"483","DOI":"10.1016\/j.anaerobe.2011.03.014","article-title":"Microbial ecology and quality assurance in food fermentation systems. The case of kefir grains application","volume":"17","author":"Plessas","year":"2011","journal-title":"Anaerobe"},{"key":"ref_83","doi-asserted-by":"crossref","unstructured":"Pang, H., Xin, X., He, J., Cui, B., Guo, D., Liu, S., Yan, Z., Liu, C., Wang, X., and Nan, J. (2020). Effect of NaCl Concentration on Microbiological Properties in NaCl Assistant Anaerobic Fermentation: Hydrolase Activity and Microbial Community Distribution. Front. Microbiol., 11.","DOI":"10.3389\/fmicb.2020.589222"},{"key":"ref_84","doi-asserted-by":"crossref","first-page":"103601","DOI":"10.1016\/j.ifset.2024.103601","article-title":"An innovative alternative to reduce sodium in cheese: Babassu coconut byproduct improving quality and shelf-life of reduced-sodium Minas fresh cheese","volume":"92","author":"Lima","year":"2024","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_85","unstructured":"Fuquay, J.W. (2011). Cheese|Salting of Cheese. Encyclopedia of Dairy Sciences, Academic Press. [2nd ed.]."},{"key":"ref_86","unstructured":"McSweeney, P.L.H., and McNamara, J.P. (2022). Salting of Cheese. Encyclopedia of Dairy Sciences, Academic Press. [3rd ed.]."},{"key":"ref_87","doi-asserted-by":"crossref","first-page":"409","DOI":"10.1111\/1471-0307.12198","article-title":"The effect of lowering salt on the physicochemical, microbiological and sensory properties of S\u00e3o Jo\u00e3o cheese of Pico Island","volume":"68","author":"Soares","year":"2015","journal-title":"Int. J. Dairy Technol."},{"key":"ref_88","doi-asserted-by":"crossref","first-page":"101","DOI":"10.1016\/j.idairyj.2017.08.001","article-title":"Reduction of 25% salt in Prato cheese does not affect proteolysis and sensory acceptance","volume":"75","author":"Baptista","year":"2017","journal-title":"Int. Dairy J."},{"key":"ref_89","doi-asserted-by":"crossref","first-page":"106239","DOI":"10.1016\/j.idairyj.2025.106239","article-title":"Reducing sodium in Kashar cheese by partial substitution of NaCl with KCl: Proteolysis, texture, meltability and sensory characteristics","volume":"166","year":"2025","journal-title":"Int. Dairy J."},{"key":"ref_90","doi-asserted-by":"crossref","first-page":"421","DOI":"10.21608\/jfds.2016.46047","article-title":"Impact of Nacl Substititution with Other Salts on Kareish Cheese Characteristics","volume":"7","author":"Riad","year":"2016","journal-title":"J. Food Dairy Sci."},{"key":"ref_91","unstructured":"European Commission (2012). Commission Regulation (EU) No 231\/2012 of 9 March 2012 laying down specifications for food additives listed in Annexes II and III to Regulation (EC) No 1333\/2008 of the European Parliament and of the Council. Off. J. Eur. Union, 55, 1\u2013295."},{"key":"#cr-split#-ref_92.1","unstructured":"European Parliament, and Council of the European Union (2008). Regulation"},{"key":"#cr-split#-ref_92.2","unstructured":"(EC) No 1333\/2008 of the European Parliament and of the Council of 16 December 2008 on food additives. Off. J. Eur. Union, L 354, 16-33."},{"key":"ref_93","doi-asserted-by":"crossref","first-page":"H991","DOI":"10.1111\/1750-3841.13260","article-title":"Salt Reduction in a Model High-Salt Akawi Cheese: Effects on Bacterial Activity, pH, Moisture, Potential Bioactive Peptides, Amino Acids, and Growth of Human Colon Cells","volume":"81","author":"Gandhi","year":"2016","journal-title":"J. Food Sci."},{"key":"ref_94","doi-asserted-by":"crossref","first-page":"354","DOI":"10.1111\/1471-0307.12369","article-title":"Reduction in sodium content of fresh, semihard Tzfat cheese using salt replacer mixtures: Taste, texture and shelf life evaluation","volume":"70","author":"Carmi","year":"2017","journal-title":"Int. J. Dairy Technol."},{"key":"ref_95","doi-asserted-by":"crossref","first-page":"419","DOI":"10.21608\/jfds.2018.36109","article-title":"The Impact of Potassium Chloride Salt on the Properties of Caerphilly Cheese as Sodium Chloride Salt Substitute","volume":"9","author":"Refaey","year":"2018","journal-title":"J. Food Dairy Sci."},{"key":"ref_96","doi-asserted-by":"crossref","first-page":"48","DOI":"10.1016\/j.idairyj.2018.12.002","article-title":"Effect of partial replacement of sodium chloride with potassium chloride on the characteristics of Minas Padr\u00e3o cheese","volume":"91","author":"Sobral","year":"2019","journal-title":"Int. Dairy J."},{"key":"ref_97","doi-asserted-by":"crossref","first-page":"866","DOI":"10.1002\/fsn3.2050","article-title":"The effect of complete replacing sodium with potassium, calcium, and magnesium brine on sodium-free ultrafiltration Feta cheese at the end of the 60-day ripening period: Physicochemical, proteolysis-lipolysis indices, microbial, colorimetric, and sensory evaluation","volume":"9","author":"Zonoubi","year":"2021","journal-title":"Food Sci. Nutr."},{"key":"ref_98","doi-asserted-by":"crossref","unstructured":"Miocinovic, J., Miloradovic, Z., Radovanovic, M., Sredovic Ignjatovic, I., Radulovic, A., Nastaj, M., So\u0142owiej, B.G., and Tomasevic, I. (2022). Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese. Foods, 11.","DOI":"10.3390\/foods11030374"},{"key":"ref_99","doi-asserted-by":"crossref","first-page":"668","DOI":"10.1111\/1471-0307.12867","article-title":"Effects of sodium chloride partial substitution with bitterness-treated potassium and magnesium chloride on some properties of white-brined cheese","volume":"75","author":"Alqtaishat","year":"2022","journal-title":"Int. J. Dairy Technol."},{"key":"ref_100","doi-asserted-by":"crossref","first-page":"3428838","DOI":"10.1155\/2022\/3428838","article-title":"The Quality and Composition of Iranian Low-Salt UF-White Cheese","volume":"2022","author":"Lavasani","year":"2022","journal-title":"J. Food Qual."},{"key":"ref_101","doi-asserted-by":"crossref","unstructured":"Kur\u0107ubi\u0107, V.S., Levi\u0107, S., Pavlovi\u0107, V., Mihailovi\u0107, R., Nikoli\u0107, A., Luki\u0107, M., Jovanovi\u0107, J., Danilovi\u0107, B., Milinkovi\u0107, M., and Oz, F. (2024). Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance. Foods, 13.","DOI":"10.3390\/foods13091381"},{"key":"ref_102","doi-asserted-by":"crossref","first-page":"e16418","DOI":"10.1111\/jfpp.16418","article-title":"Sodium reduction in \u201cRequeij\u00e3o cremoso\u201d processed cheese made from fresh and refrigerated sheep milk","volume":"46","author":"Dalmina","year":"2022","journal-title":"J. Food Process. Preserv."},{"key":"ref_103","doi-asserted-by":"crossref","first-page":"1067","DOI":"10.1056\/NEJMoa2105675","article-title":"Effect of Salt Substitution on Cardiovascular Events and Death","volume":"385","author":"Neal","year":"2021","journal-title":"N. Engl. J. Med."},{"key":"ref_104","doi-asserted-by":"crossref","first-page":"266","DOI":"10.1161\/HYPERTENSIONAHA.119.13241","article-title":"Potassium-Enriched Salt Substitutes as a Means to Lower Blood Pressure","volume":"75","author":"Greer","year":"2020","journal-title":"Hypertension"},{"key":"ref_105","doi-asserted-by":"crossref","unstructured":"Bargagli, M., Ferraro, P.M., Vittori, M., Lombardi, G., Gambaro, G., and Somani, B. (2021). Calcium and Vitamin D Supplementation and Their Association with Kidney Stone Disease: A Narrative Review. Nutrients, 13.","DOI":"10.3390\/nu13124363"},{"key":"ref_106","doi-asserted-by":"crossref","first-page":"i3","DOI":"10.1093\/ndtplus\/sfr163","article-title":"Magnesium basics","volume":"5","author":"Ketteler","year":"2012","journal-title":"Clin. Kidney J."},{"key":"ref_107","doi-asserted-by":"crossref","first-page":"8837","DOI":"10.3168\/jds.2018-14819","article-title":"Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory profiling","volume":"101","author":"Silva","year":"2018","journal-title":"J. Dairy Sci."},{"key":"ref_108","doi-asserted-by":"crossref","first-page":"270","DOI":"10.1111\/1471-0307.12675","article-title":"Salt reduction in film-ripened, semihard Edam cheese","volume":"73","author":"Hoffmann","year":"2020","journal-title":"Int. J. Dairy Technol."},{"key":"ref_109","doi-asserted-by":"crossref","unstructured":"Juan, B., Trujillo, A.-J., and Ferragut, V. (2022). The Effect of Salt Reduction and Partial Substitution of NaCl by KCl on Physicochemical, Microbiological, and Sensorial Characteristics and Consumers\u2019 Acceptability of Semi-Hard and Hard Lactose-Free Cow\u2019s Milk Cheeses. Front. Nutr., 9.","DOI":"10.3389\/fnut.2022.861383"},{"key":"ref_110","doi-asserted-by":"crossref","first-page":"32","DOI":"10.1111\/jfs.12143","article-title":"Evaluation of Antimicrobials and Salt Replacers for Use in Low-Sodium Dairy Products","volume":"35","author":"Taylor","year":"2015","journal-title":"J. Food Saf."},{"key":"ref_111","doi-asserted-by":"crossref","first-page":"6713","DOI":"10.3168\/jds.2015-9549","article-title":"Low-sodium Cheddar cheese: Effect of fortification of cheese milk with ultrafiltration retentate and high-hydrostatic pressure treatment of cheese","volume":"98","author":"Ozturk","year":"2015","journal-title":"J. Dairy Sci."},{"key":"ref_112","doi-asserted-by":"crossref","first-page":"548","DOI":"10.1111\/1471-0307.13067","article-title":"How can the NaCl content of ripened Fourme d\u2019Ambert cheese be reduced using innovative dry surface salting processes?","volume":"77","author":"Ferroukhi","year":"2024","journal-title":"Int. J. Dairy Technol."},{"key":"ref_113","doi-asserted-by":"crossref","unstructured":"Wang, X., Kang, Y., Gao, L., Zhao, Y., Gao, Y., Yang, G., and Li, S. (2024). The Effect of Salt Reduction on the Microbial Community Structure and Metabolite Composition of Cheddar Cheese. Foods, 13.","DOI":"10.3390\/foods13244184"},{"key":"ref_114","doi-asserted-by":"crossref","first-page":"52","DOI":"10.1016\/j.jfoodeng.2017.09.016","article-title":"Recovery of brines from cheese making using membrane distillation at lab and pilot scale","volume":"219","author":"Eykens","year":"2018","journal-title":"J. Food Eng."},{"key":"ref_115","doi-asserted-by":"crossref","first-page":"167","DOI":"10.1016\/j.watres.2015.05.042","article-title":"Direct contact membrane distillation for the concentration of saline dairy effluent","volume":"81","author":"Kezia","year":"2015","journal-title":"Water Res."},{"key":"ref_116","doi-asserted-by":"crossref","unstructured":"Fernandes, J., Gomes, S., Reboredo, F.H., Pintado, M.E., Amaral, O., Dias, J., and Alvarenga, N. (2025). Clean Label Approaches in Cheese Production: Where Are We?. Foods, 14.","DOI":"10.3390\/foods14050805"}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/19\/3395\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T16:23:42Z","timestamp":1790180622000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/19\/3395"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,9,23]]},"references-count":118,"journal-issue":{"issue":"19","published-online":{"date-parts":[[2026,10]]}},"alternative-id":["foods15193395"],"URL":"https:\/\/doi.org\/10.3390\/foods15193395","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,9,23]]}}}