CONFRONTING THE CHALLENGE OF LOW SALT CHEESE

CONFRONTING THE CHALLENGE OF LOW SALT CHEESE

Introduction

Reducing the sodium chloride content in cheese presents particular challenges since salt has many roles in cheese.
Cheesemakers use it to maintain expected flavour, body, texture and shelf life by controlling the activities of enzymes and micro-organisms.
Consumers expect some degree of saltiness in cheese but would also like a larger selection of lower sodium cheeses.  People with chronic diseases have different needs than those concerned with preventing hypertension - where the latter consumer finds cheese has many positive nutritional attributes like minerals such as calcium and potassium, which might offset some of the negative contributions of sodium chloride in a diet.
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**  Refer to the article attached for more information on manufacturing reduced salt cheese as well as the use of salt substitutes in low salt cheeses.

   





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