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Emerging Innovations to Reduce the Salt Content in Cheese; Effects of Salt on Flavor, Texture, and Shelf Life of Cheese; and Current Salt Usage: A Review
Korean J. Food Sci. An. 2017;37:793-798
Published online December 31, 2017
© 2017 Korean Society for Food Science of Animal Resources

Inhyu Bae*, Jong-Hyun Park1, Hee-Young Choi2, and Hoo-Kil Jung1

Department of Animal Science, Sunchon National University, Suncheon 57922, Korea
1Department of Food Science and Biotechnology, Gachon University, Seongnam 21936, Korea
2R&D Center Maeil Dairies, Co., Ltd., Pyeongtaek 17714, Korea
Correspondence to: Inhyu Bae
Department of Animal Science, Sunchon National University, Suncheon 57922, Korea
Tel: +82-61-750-3233 Fax: +82-61-750-3230 E-mail:
Received November 15, 2017; Revised December 7, 2017; Accepted December 7, 2017.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Salt is an essential ingredient for cheese production, and it influences various aspects of cheese, including the shelf life, enzyme activity, flavor, casein hydration, and microbial proliferation during ripening. Several consumers avoid cheese with high salt content, mainly due to health problems such as hypertension, cardiovascular disease (CVD), stroke, and heart attacks. Salt has been commonly used for several purposes in cheese production, including for obtaining the required flavor and texture, for its preservative properties, and as a taste enhancer. However, salt usage has been opposed by the public and governmental bodies, who have been advised by health authorities that salt should be reduced or avoided in cheese for healthier life. However, salt replacement or reduction in cheese manufacturing requires formulation of intensive strategies. This review provides information about several strategies and innovations for reduction and replacement of salt in cheese manufacturing without seriously affecting the quality, microbial safety, and sensory properties of cheeses.
Keywords : cheese, sodium reduction, health aspects, emerging technologies

August 2018, 38 (4)