In her PhD work, Kastberg Moeller explored the potential of adapting 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 cheese with a 50% reduced sodium level.
“Reducing sodium in cheese is technically challenging as it has adverse impact on taste, texture and shelf life,” said Timothy Wallace, enzymes marketing manager, Chr Hansen. “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.
“Using SaltLite, cheese producers are able to reduce sodium levels up to 50% while ensuring exceptional product quality. Moreover, SaltLite contains only natural ingredients already used in the manufacture of cheese.
“We are proud to make this breakthrough innovation available to the global cheese industry.”
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