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Scientists produce cheddar with ‘large reductions in sodium’
date:Sep 26, 2012
t they had sensory attributes more similar to those of the control than did the other cheeses, wrote Dr Schoenfuss and her co-workers.

Potassium chloride can be used successfully to achieve large reductions in sodium when replacing a portion of the NaCl in Cheddar cheese.
The study was funded by the Dairy Research Institute, managed by Dairy Management Inc.

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