o:5202 Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance en All over the world, especially in Western societies, table salt intake that is inordinately higher than the acceptable level has been observed. An excess of Na in the human diet, mostly from processed foods, is becoming the “number one killer”, leading to increased blood pressure. Therefore, the food industry is faced with a need to reduce Na in human nutrition in an effort to raise public health protection to a higher level. In this study, a commercially available combination of Na/K salts (COMB) at different concentrations was used as a NaCl substitute in the production of a modified, healthier, Na-reduced cheese. Samples of the modified low-Na white soft-brined cheese (WSBC) were produced by adding four different concentrations of COMB to production lots PL-1 to PL-4, and the control (CON) samples were prepared by salting with the usual, non-reduced concentration of NaCl. The effects of NaCl replacement on the physical–chemical parameters, major- and micro-elements, and microstructural and sensory properties of the WSBC were investigated. The obtained results indicated that there was no significant influence on the ash content, pH, and aw. The Na and K levels differed among treatments (p < 0.001). The lowest Na level in this study was recorded in PL-4 (only COMB was added) and was 334.80 ± 24.60 mg/100 g. According to the Na content, WSBC PL4 can be labeled with the nutrient claim “reduced amount of Na”. A significant difference (p < 0.05) was noticed in overall acceptance between the CON and PL-4, with no statistically significant difference found amongst other WSBC production lots. The replacement of NaCl resulted in a slightly greater firmness of the WSBC. The results confirm the possibility of producing low-Na WSBC when optimal amounts of a suitable mineral salt are used as a substitute for NaCl, thus reducing the risk of high Na intake in the human body through the consumption of evaluated cheese. Keywords: white soft-brined cheese (WSBC); Na reduction; NaCl substitution; sensory evaluation; microstructure of WSBC 1552099 10.3390/foods13091381 2024-08-08T09:17:49.914Z 44 yes 46 Vladimir S. Kurćubić Faculty of Agronomy, Department of Food Technology, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Serbia Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance Steva Lazić Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance person Ružica Mihaljlović Veterinary Specialist Institute Kraljevo, Žička 34, 36000 Kraljevo, Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance person Aleksandra Nikolić Institute of meat hygiene and technology, Kaćanskog 13, Belgrade, Serbia Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance person https://orcid.org/0000-0002-5223-6993 Mirjana Lukić Instiute of meat hygiene and technology, Kaćanskog 13, 11000 Belgrade, Serbia Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance person https://orcid.org/0009-0001-7749-864X Jelena Jovanović Institute of meat hygiene and technology, Kaćanskog 13, 11000 Belgrade, Serbia Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance person https://orcid.org/0000-0003-0301-729X Bojana Danilović Faculty of Technology, University of Niš, Bulevar Oslobođenja 124, 16000 Leskovac, Serbia Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance person Mira Milinković Institute of Land, Teodora Drajzera 7, 11000 Belgrade, Serbia; Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance person Fatih Oz Faculty of Agriculture, Ataturk University, Erzurum 25240, Türkiye Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance person Volker Heinz DIL German Institute of Food Technology, Prof.-von-Klitzing-Str. 7, D-49610 Quakenbrück, Germany Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance person Igor Tomašević Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance person 2024-04-30 application/pdf 617121 https://unilib.phaidrabg.rs/o:5202 no yes 16 70 1552253 71A01 Foods 1381 13 Foods MDPI 2024-04-30