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Low Sodium Cheddar Cheeses Through Whole Milk Retentate Supplementation

Department of Food Science, Cornell Univerity, Ithaca, NY 14853

ABSTRACT

Thirty Cheddar cheeses low in sodium chloride, approximately 1% and in one case .75%, were made from milks supplemented with whole milk retentates to as high as 1.9:1 protein concentration. Control low sodium chloride cheeses were acid, bitter, and pasty, and lacked typical cheese flavor. Low sodium chloride cheeses made from milks supplemented with retentate from 1.5:1 to 1.9:1 were good to excellent quality.

Twelve experimental cheeses contained 320 to 500 mg sodium/100 g, averaging 423 mg/100 g, measured by selective sodium ion electrode. Calcium and phosphorous were lowest in low salt, control cheeses lacking retentate supplementation but increased with supplementation attaining a peak in cheese made from milk supplemented with retentate to 1.8:1. With one exception, potassium was lower than in commercial Cheddar cheese and was not influenced by retentate supplementation.