Sodium chloride (NaCl) universally well‐known as table salt is an ancient food additive, which is broadly used to increase the storage stability and the palatability of foods. Though, in recent decades, use of table salt in foods is a major concern among the health agencies of the world owing to ill effects of sodium (Na) that are mostly linked to hypertension and cardiovascular diseases. As a result, food scientists are working to decrease the sodium content in food either by decreasing the rate of NaCl addition or by partial or full replacement of NaCl with other suitable salts like potassium chloride (KCl), calcium chloride (CaCl₂), or magnesium chloride (MgCl₂). However, in cheese, salt reduction is difficult to accomplish owing to its multifaceted role in cheese making. Considering the significant contribution in dietary salt intake (DSI) from cheese, researchers across the globe are exploring various technical interventions to develop reduced‐sodium cheeses (RSCs) without jeopardizing the quality and safety of cheeses. Thus, the purpose of this study is to provide an insight of NaCl reduction on sensory, physicochemical, and technofunctional attributes of RSCs with an aim to explore various strategies for salt reduction without affecting the cheese quality and safety. The relationship between salt reduction and survival of pathogenic and spoilage‐causing microorganisms and growth of RSCs microflora is also discussed. Based on the understanding of conceptual and applied information on the complex changes that occur in the development of RSCs, the quality and safety of RSCs can be accomplished effectively in order to reduce the DSI from cheese.

中文翻译：

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低钠奶酪：减少氯化钠对奶酪质量和安全的影响

氯化钠（NaCl）是众所周知的食盐，是一种古老的食品添加剂，广泛用于增加食品的储存稳定性和适口性。然而，近几十年来，由于钠 (Na) 的不良影响，主要与高血压和心血管疾病有关，因此在食品中使用食盐是世界卫生机构的主要关注点。因此，食品科学家正在努力降低食品中的钠含量，方法是降低 NaCl 的添加速度，或者用其他合适的盐类（如氯化钾 (KCl)、氯化钙 (CaCl ₂ ) 或氯化镁 (MgCl ₂）。然而，在奶酪中，由于其在奶酪制作中的多方面作用，减盐很难实现。考虑到奶酪对膳食盐摄入量 (DSI) 的显着贡献，全球研究人员正在探索各种技术干预措施，以开发低钠奶酪 (RSC)，同时又不会危及奶酪的质量和安全。因此，本研究的目的是深入了解 NaCl 还原对 RSC 的感官、物理化学和技术功能属性的影响，旨在探索在不影响奶酪质量和安全的情况下减少盐分的各种策略。还讨论了盐分减少与致病微生物和引起腐败的微生物的存活与 RSC 微生物群落的生长之间的关系。