Chr Hansen’s SaltLite product enables cheese producers to cut sodium content by up to 50% while maintaining taste and texture.
Reducing sodium in cheese is technically challenging as it has adverse impact on taste, texture and shelf life. 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.
SaltLite is a natural, cross-functional solution consisting of DVS starter and adjunct cultures and the fermentation-produced coagulant Chy-Max M to counteract the undesirable flavour, texture and bitterness issues resulting from reduced salt in cheese.
The company says that by using SaltLite, cheese producers are able to reduce sodium levels up to 50% while ensuring product quality. Moreover, SaltLite contains only natural ingredients used in the manufacture of cheese.
Phone: 03 9762 9600
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