The technical challenge of tasty low-salt cheese

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Sodium reduction challenge for cheese manufacturers

Related tags: Bacteria, Sodium, Chr hansen

Reducing the sodium content of cheese while maintaining its taste and shelf-life is a technical challenge for manufacturers.

Now bioscience firm Chr Hansen has worked with a PhD student at Denmark's University of Copenhagen, to produce a "breakthrough ingredient"​ called SaltLite, which enables producers to cut sodium by up to 50% while maintaining taste and texture.

PhD student 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 flavour and texture of cheddar with a 50% reduced sodium level.

Chr Hansen's enzymes marketing manager Timothy Wallace says: "Commercial attempts to reduce salt in cheese have been largely unsuccessful due to poor product quality. Although consumers desire healthier foods, most are unwilling to trade quality for health.

"Cheese producers can reduce sodium levels by up to 50% while ensuring exceptional product quality."

Contact: Chr Hansen

Related topics: Dairy, Dairy-based ingredients

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