Salt release monitoring with specific sensors in “in vitro” oral and digestive environments from soft cheeses

► The array of ISEs was applied for “in vitro” salt release monitoring from soft cheeses. ► The artificial mouth and gut digestive environments were applied for cheese breakdown process. ► The possibility to detect Na+ ion amounts in cheeses at different steps of digestion was shown. ► The classification of mozzarella cheeses according to the saltiness and milk origin was performed. ► The developed ISE array may be employed in food industry for on-line real time process monitoring.