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Kraft v.p.: Measure sodium to reduce it effectively
date:Mar 24, 2014
ement, the percentage of sorbic acid, the percentage of sodium chloride and the percentage of DSP (disodium phosphate) solids equivalent. A statistical publication of the findings may come in the fourth quarter of 2015, he said.

Mr. Kirtley said work on sodium reduction will continue to require collaboration in the industry, including cheese makers, university personnel, equipment suppliers and ingredient suppliers.

All of those perspectives are invaluable, he said.

12/24 03:45