Exploring Alternative Salting Methods to Reduce Sodium Content in Blue-Veined Cheeses

Reducing sodium content in food is a major public health challenge, especially for cheeses. Different salt reduction methods in surface dry-salted blue cheese and their effect on biochemical, physicochemical, microbiological, rheological and sensory characteristics of cheese were investigated. The cheeses were salted with coarse or fine salt using various methods. All methods decreased sodium content in cheese core (−11% to −67%) and induced higher water activity. Sprinkling (−45% NaCl content) and calcium lactate substitution (−10% NaCl content) were technically feasible. The sanitary quality and cheese microbiota were not impacted except for a reduction of yeasts and moulds. Higher indices of richness and diversity were found on salt-reduced cheeses with Streptococcus, Lactococcus and Leuconostoc mesenteroides dominating. Texture and appearance of the cheeses were also affected. The research identified the limits of salt reduction in blue-veined cheeses; sprinkling and partial substitution with calcium lactate should be further studied.