date:Mar 24, 2014
st Practices Task Force. Nearly 80% of the cheese volume nationally is represented on the task force as it involves dairy farmers, ingredient suppliers, cheese manufacturers and associations.
Mr. Kirtley said the task force first needed to find out how much sodium was in cheese. A 2009 study of 1,665 samples on the market found much variance in sodium content, both by type and brand of cheese, he said. For cheddar, sodium ranged from 600 mg to 800 mg per 100 grams. For mozzarella, the range was