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Sodium Concentration of Selected Dairy Products and Acceptability of a Sodium Substitute in Cottage Cheese

Department of Food Technology and Science, The University of Tennessee, Knoxville 37901-1071

ABSTRACT

Twenty-five samples of cottage cheese collected from processors and local markets in Tennesse in a 2-day period contained an average of 4.57 mg sodium/g. Samples collected over longer time had an average concentration of 3.78 mg sodium/g, and lowfat cottage cheese had an average of 3.22 mg/g. Buttermilk contained an average of 1.14 mg sodium/g; regular vanilla ice cream averaged .83 mg/g, and "no stabilizer added" vanilla ice cream had an average of .59 mg/g. Sodium in lowfat chocolate milk averaged .83 mg/g and French onion dip 5.33 mg/g. One brand of yogurt contained .76 mg/g and another brand 1.69 mg/g.

A salt substitute containing equal concentrations of sodium chloride and potassium chloride was used in the creaming mixture for cottage cheese. Taste panel results showed that cottage cheese containing 1.26% sodium chloride, 1.26% salt substitute, or .63% of each had similar flavor scores.

¹ Department of Animal Science.

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