low-sodium cheese - Page 1

Items Tagged with 'low-sodium cheese'

ARTICLES

The effects of reducing sodium in cheese

John A. Lucey Ph.D., Director, Center for Dairy Research

April 7, 2015

Modifying the salt content in cheese can be a difficult task. Many methods show promise, but there are always pros and cons to consider.

Sodium under scrutiny

Many thought (and some said) it couldn’t be done. However, the dairy industry is making strides in manufacturing lower-sodium cheese that sells.

Karen Giles-Smith MS, RD

May 14, 2013

Many thought (and some said) it couldn’t be done. However, the dairy industry is making strides in manufacturing lower-sodium cheese that sells.

Consumer trends

Cheese fits with consumers’ habits

Whether snacking or dining, Americans seek foods that are minimally processed and highly nutritious.

April 1, 2013

Today and looking to the future, consumers’ focus on health and wellness presents opportunities for cheese. The Innovation Center for U.S. Dairy spotlighted the following four opportunities for cheese manufacturers.

The global cosmetics market is undergoing a major shift towards the use of natural bioactive ingredients as consumers grow more skeptical of traditional formulations and demand greater transparency and sustainability.

Reverse osmosis (RO) membranes are well established in dairy processing but continue to evolve to improve performance, reduce energy use, and increase operational longevity.

Items Tagged with 'low-sodium cheese'

ARTICLES

The effects of reducing sodium in cheese

Sodium under scrutiny

Cheese fits with consumers’ habits

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