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The association of dietary NaCl with arterial hypertension has led to a reduction in the levels of this salt in food and dairy products. For salting, Kcl has been used as a partial substitute for NaCl, without affecting product acceptability. In this study a sensually adequate saline solution was simultaneously diffused during salting of Caerphilly cheese in brine. Caerphilly cheese was made from mixtures of cow and buffalo milks (1:1) with added liquid rennet and starter (Lactococcus lactis Sub.sp& Lactococcus lactic Sub.sp cremoris. biovar diacetyl lactis and leuconostoc pseudomesenteroides). Dry salt was added at a level of 1% (w: w) of the wet curd. Brine constituting of 25% of only NaCl without salt substitutes as a control, and mixes of NaCl: Kcl (90:10, 80:20and 70; 30, respectively, were examined. Cheese brined by using NaCl: Kcl 70:30 characterized with higher scoring points of 84.8 and 89.2 %, either when fresh or during storage, compared with the control cheese, being treated with 100% NaCl, which gained the lowest scoring points of 70.5-74.4 %. Higher yield of 16.20 % was found in control cheese, compared with either cheese brined with NaCl: Kcl 70:30, which was of the lowest yield of 15.85%. Meanwhile, control treatment contained lower total bacterial counts, lactic acid bacteria and moulds and yeasts, compared with other treatments. Using only NaCl (without added substitutes) in the control treatment had a higher total solid, compared with other treatment. Brining by substituting 10, 20 and 30 % NaCl by Kcl was not markedly different from the traditional cheese salted with sodium chloride.

The Impact of Potassium Chloride Salt on the Properties of Caerphilly Cheese as Sodium Chloride Salt Substitute