The use of salt (NaCl) as a food preservative dates from pre-historic times and, together with fermentation and dehydration (air/sun), is one of the classical methods of food preservation So useful and widespread was the use of salt as a food preservative in Classical and Medieval times that it was a major item of trade and was used as a form of currency in exchange for goods and labour It is perhaps a little surprising that Man discovered the application of salt in food preservation so early in civilization since, in contrast to fermentation and dehydration, salting is not a ‘natural event’ in foods but requires a conscious act It is interesting that the three classical methods of food preservation, ie fermentation, dehydration and salting, are all exploited in cheese manufacture and in fact are interdependent The fourth common method of food preservation, ie use of high and/or low temperatures, was less widespread than the others because the exploitation of low temperatures was confined to relatively few areas until the development of mechanical refrigeration about 1870 and, although heating was probably used to extend the shelf-life of foods throughout civilization, its controlled use dates from the work of Nicolas Appert (1794) and Louis Pasteur (c1840) In modern cheese technology, temperature control complements the other three methods of food preservation

Salt in Cheese: Physical, Chemical and Biological Aspects

Sodium intake and its reduction by food reformulation in the European Union — A review

Reduction of Sodium and Fat Levels in Natural and Processed Cheese Scientific and Technological Aspects

The various types of cheese are nutrient-dense foods that are good sources of calcium, phosphorus, and protein. They are also important ingredients in many highly consumed foods such as pizza, cheeseburgers, and sauces. However, they are also perceived as being high in fat and sodium. Consumers have indicated that they would like to continue utilizing cheese in their diet but would prefer to have lower-fat and lower-sodium products. Fat and salt are important elements in the flavor, texture, food safety, and overall acceptability of cheese. Alternatives to fat and salt are being investigated but have not been found to be acceptable, especially in those products that meet the FDA's definition of low-fat and/or low-sodium. This review is primarily a report on the current status of research to develop desirable cheeses with low-fat and/or low-sodium, their regulatory and labeling status, consumer acceptability, and challenges for further efforts.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1541-4337.2009.00080.x

Reduction of Sodium and Fat Levels in Natural and Processed Cheeses: Scientific and Technological Aspects

The development of food products that may contribute to
attenuate issues related to public health in a positive way is
a challenge for the dairy industry. Due to its negative effects
of salt on health, such as increase in blood pressure and decrease in calcium absorption, high intake of salt derived
from food in industrialized nations is an important issue for
the modern society. Considering that cheese consumption is
increasing worldwide, importance should be given to reducing
the contribution of salt as a sodium-carrier without affecting its
consumption. Various types of cheese have been developed
with reduced sodium content by decreasing NaCl or partial/total
substitution of this salt with KCl, MgCl2 and CaCl2. The results
are mostly positive; most variety of cheeses is acceptable,
but at times there is a sour residual taste resulting from the substitution
of NaCl. Further knowledge is necessary regarding the
quality of cheese and levels of salt that is acceptable in the
production of cheeses with reduced sodium content.

J. Buckley

Papers

Effect of Total and Partial Substitution of Sodium Chloride on the Quality of Cheddar Cheese