Arla says proteins can reduce cheese sodium

Arla Foods has introduced two milk proteins it says can be used by makers of processed cheese to reduce sodium levels by up to 65%. The company's Nutrilac CH-6540 and Nutrilac CH-6608 "are the perfect solution for any processed cheese maker that is looking to improve the nutritional profile of their products by reducing salt without impacting negatively on consumer acceptability," said Claus Andersen, cheese applications manager.

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Milk proteins seen helping salt reduction in cheese - FoodBusinessNews.net

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