date:Sep 26, 2012
Potassium chloride can successfully reduce the use of sodium chloride in cheddar cheese, with taste profiles similar to full-sodium versions, says a new study from the University of Minnesota.
Cheddar cheese could be formulated with potassium chloride (KCl) to produce cheese with sodium levels 53% lower than standard cheddar, according to findings published in Journal of Dairy Science .
Cheese made with [sodium chloride] NaCl + KCl [from Cargill] and NaCl + modified KCl [from Nu-Tek] were simi