Sodium reduction in dairy products: a review of alternatives used to reduce salt in cheese and butter
Excessive sodium intake is associated with cardiovascular disease. To improve population health, in Brazil and worldwide, food scientists are looking for technological alternatives for the partial or total reduction of sodium chloride (NaCl), one of the major contributors to sodium consumption. Salt...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
2021-12-01
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| Series: | Revista do Instituto de Latícinios Cândido Tostes |
| Subjects: | |
| Online Access: | https://www.revistadoilct.com.br/rilct/article/view/872 |