The impact of NaCl replacement with KCl and CaCl2 on cottage cheese cream dressing rheological behavior and consumer acceptance

In this study, we determined the effects of KCl and CaCl2 substitution for NaCl on cottage cheese cream dressing rheological, tribological, and sensory behaviors. Samples contained 2.2% (w/w) total salt, with substitution ratios of 1:3, 1:1, and 3:1 NaCl:KCl or CaCl2 and pH levels of 4.5, 5.0, and 5.5. Shear rate (0.1-100 s−1), strain (0.1-100% strain), and frequency sweeps (0.1-100 Hz) were conducted at 8 °C and 25 °C 48 h and 14 days following acidification. Tribometry was performed on selected samples (0.01-20 rad s−1) at the same time points. NaCl-substituted dressings were compared with a full salt control in a consumer sensory panel. All samples were shear thinning, viscoelastic solids with frequency-dependent behavior. Lower pH and temperature and increased time led to higher rheological and tribological values. Samples prepared with more NaCl typically had higher viscosities and stronger internal network. KCl-substituted dressing samples were more accepted by consumers.