Effects of sodium chloride partial substitution with bitterness‐treated potassium and magnesium chloride on some properties of white‐brined cheese

Blocking bitterness imparted from salt replacers to develop nonbitter sodium‐free salts is a major challenge in the food industry and a potential strategy to improve public health. This study aimed to treat the bitterness of potassium and magnesium chloride and investigate the effects of partially substituting sodium chloride with different formulations of these treated salts on white brined cheese properties. An 80% reduction of sodium content (i.e. 2.69% in the control to 0.66% in one treatment) was achieved. Sensory testing showed that 50% sodium substitution with treated potassium exhibited higher overall and saltiness‐liking scores than the control. Substitution with treated potassium chloride increased bitterness acceptability score having a value of 7.8/9 at Week 4. Bitterness‐treatment of potassium and magnesium salts affected the functional characteristics of white brined cheese.