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The Balancing Act in Making Process Cheese

The topic of sodium reduction in dairy products continues to garner attention within the dairy industry, whether it is focused on the possible health benefits of a low-sodium product or the safety risks that can come with lower salt levels.

The goal of the Center for Dairy Research is to investigate ways to consistently create safe and delicious low-sodium cheese products. In particular, CDR and its UW-Madison partners, with the help of Dairy Research Institute funding, are focusing on three areas:

• Shelf stability and quality of reduced sodium cheese
• Permeate as a salt replacer for the food industry
• New method for directly testing sodium levels in cheese