Effect of different types and concentrations of salts added to Requeson cheese on texture, sensory, and physiochemical characteristics

Different salts and concentrations (1% NaCl, 1.5% NaCl, 1% (1:1) NaCl/KCl, 1.5% (1:1) NaCl/KCl, and 0.1% CaCl2) were used to elaborate Requeson cheese to evaluate yield, color, texture, physiochemical composition, and sensory characteristics. Yield, moisture, and protein content did not change among treatments (p > .05). Fat content was higher (p < .05) in the cheese without added salt. Adhesiveness was greater (p < .05) in cheese with 0.1% CaCl2 and lowest in cheese without added salt. The a* value presented differences (p < .05) among treatments. Cheese with 1.5% NaCl was the most accepted for its taste, followed by Requeson cheese with 1.5% NaCl/KC. In conclusion, the addition of CaCl2 to reduce sodium content in Requeson cheese is not recommended because it changes some characteristics of the cheese. However, the combination of NaCl/KCl at 1.5% could be used, since physicochemical, color, and texture characteristics were the same as the Requeson cheese with 1.5% NaCl. Practical applications In the last year, consumption of whey protein has increased due to its recognition as a functional food. However, the concentration of these proteins is an expensive process. An alternative to this process is to elaborate cheese whey. In this study, different types and concentrations of salts (NaCl, KCl, and CaC1(2)) were added to Requeson cheese, which is a type of cheese whey frequently consumed, while its yield, color, texture, physiochemical composition, and sensory characteristics were studied. The combination of NaCl and KCl salts could be used to lower the sodium content in Requeson cheese and still have a cheese sensorily accepted by consumers. Therefore, we believe that this work can have an impact in advancing how a low-sodium Requeson cheese can be elaborated within the context of low-sodium whey cheeses.