date:Sep 26, 2012
ant reduction from the 640 mg per 100 g in the regular cheddar.
The sodium chloride content of cheese was reduced/replaced by using potassium chloride (KCl) from Cargill, a modified KCl from Nu-Tek Products Inc., as well as other mineral salts, including magnesium chloride (Mallinckrodt Baker Inc.) calcium chloride (Mallinckrodt Baker Inc.), and a 45% reduced-sodium sea salt (AB Ingredients).
Results
Results showed that all the reduced sodium cheeses were more acidic than for the control, a r