Rethinking Salt in Cheese: Advances, Challenges, and Strategies for Sodium Reduction

Abstract

Sodium chloride (NaCl) is a multifunctional component of cheese manufacture that contributes to flavor, microbial control, moisture regulation, texture formation, product safety, and shelf stability. However, the association between excessive dietary sodium intake, elevated blood pressure, and cardiovascular disease has increased demand for reduced-sodium foods. Cheese reformulation is particularly challenging because reducing NaCl may simultaneously modify water activity, microbial ecology, acidification, proteolysis, lipolysis, texture, flavor development, and sensory acceptance. Accordingly, the purpose of this review is to critically evaluate the scientific evidence concerning direct NaCl reduction, partial replacement with mineral salts, flavor-enhancement approaches, modified salting and processing technologies, and complementary preservation strategies in cheese. Particular attention is given to the mechanisms through which these interventions affect microbial succession, ripening biochemistry, rheological properties, safety, shelf life, and consumer acceptance. The review also evaluates the limitations affecting industrial implementation, including process reproducibility, regulatory compliance, mineral accumulation in recirculated brines, ingredient costs, and environmental considerations. Current evidence indicates that no single strategy is universally applicable. Instead, safe and acceptable sodium reduction requires cheese-specific combinations of salt replacement, process control, microbial management, and sensory optimization.