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SaltLite will reduce sodium content of cheese by 50%
date:Mar 01, 2013
SaltLite is the result of Kirsten Kastberg Moeller's PhD project carried out in collaboration between Chr. Hansen and the University of Copenhagen, Denmark. In her PhD work, Kastberg Moeller explored the potential of adapting the existing cheese-making technology, by modifying process parameters and extending functionalities of added lactic acid bacteria and coagulant, to improve the flavor and texture of cheddar cheese with a 50% reduced sodium level. It is truly rewarding to have contributed t

12/25 03:01