Reducing fat and sodium in cheese
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Posted: 19 June 2013 | Professor Donald J. McMahon, Western Dairy, Utah State University | No comments yet
Health regulators seek to reduce dietary fat intake and sodium intake by stipulating that cheeses should be made with lower fat and lower salt contents. However, both fat and salt contribute to cheese flavour, and fat especially impacts cheese appearance, texture and melting. Cheese is adversely affected by fat and salt reductions, and such cheeses have not been well accepted by consumers.
Health regulators seek to reduce dietary fat intake and sodium intake by stipulating that cheeses should be made with lower fat and lower salt contents. However, both fat and salt contribute to cheese flavour, and fat especially impacts cheese appearance, texture and melting. Cheese is adversely affected by fat and salt reductions, and such cheeses have not been well accepted by consumers.
Health regulators seek to reduce dietary fat intake and sodium intake by stipulating that cheeses should be made with lower fat and lower salt contents. However, both fat and salt contribute to cheese flavour, and fat especially impacts cheese appearance, texture and melting. Cheese is adversely affected by fat and salt reductions, and such cheeses have not been well accepted by consumers.
Issue
Related topics
Fats & oils, Health & Nutrition, Ingredients, Nutraceuticals, Salt
