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SaltLite will reduce sodium content of cheese by 50%
date:Mar 01, 2013
tern countries and regions including the US, Canada and the EU have voluntary initiatives to reduce dietary sodium intake, including salt reduction in cheese.

Cracking the code of taste, texture and shelf life

Reducing sodium in cheese is technically challenging as it has adverse impact on taste, texture and shelf life, explains Timothy Wallace, Enzymes Marketing Manager, Chr. Hansen. Commercial attempts to reduce salt in cheese have been largely unsuccessful due to poor product quality. Altho

12/25 01:16