- DAIRY PRODUCTS
- WEB EXCLUSIVES
Articles by John A. Lucey
Cheese usage today falls into three categories — industrial, retail and foodservice.
Potassium chloride has been explored as a salt replacer. Other approaches include adding flavor enhancers, using fermentates and trying selected starter adjuncts.
Customers in Mexico, Asia and the Middle East want U.S. cheese. But exporters have to know the nuances of each market. For example, most Chinese consumers probably have little experience with natural cheese.