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Scientists produce cheddar with ‘large reductions in sodium’
date:Sep 26, 2012
Potassium chloride can successfully reduce the use of sodium chloride in cheddar cheese, with taste profiles similar to full-sodium versions, says a new study from the University of Minnesota.

Cheddar cheese could be formulated with potassium chloride (KCl) to produce cheese with sodium levels 53% lower than standard cheddar, according to findings published in Journal of Dairy Science .

Cheese made with [sodium chloride] NaCl + KCl [from Cargill] and NaCl + modified KCl [from Nu-Tek] were simi

12/22 07:09