date:Apr 05, 2013
dium levels in cheddar and continental cheese products, SaltLite is an outcome of a 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 evaluated the scope 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 so