POSSIBILITIES TO REDUCE THE SALT CONTENT IN DAIRY PRODUCTS

Salt application in milk processing refers mainly to cheeses, processed cheeses and dairy spreads. Although salt is technologically unavoidable in these dairy products, there are some possibilities to reduce salt content, but only maximally to the technologically acceptable levels. Because cheeses are very popular, most discussions on how to reduce salt content were oriented to this area, and special emphasis is rendered to salt utilization in cheese-making technology. But limitations are discussed as well. Processed cheeses demand melting salts for proper melting, and these salts became a part of the dairy product. Therefore, when consuming processed cheeses, these salts contribute to elevated levels in our body, and as such have adverse effects on cardiovascular potential, hypertension… But fortunately, processed cheeses are not consumed in large quantities and there is still some maneuverable space to reduce melting salts content, without any harm to technological process. Dairy spreads, either milk or cheese, natural or supplemented with diverse mixtures of herbs, spices, meat, garlic et al. technologically do not need salt, but they are still salted. Salt is added only as taste enhancer, to improve taste. So, salt can be completely avoided from spreads, but consumers probably will not agree to remove salt completely. Therefore, detailed consumer research should be made to established what is the minimum salt content in spreads, they tolerate. And finally, salted variety of butter is discussed as well. Butter is one of the dairy products, that is least loaded with additives. Only beta-carotene and/or salt are allowed. Beta-carotene is used to unify seasonal discolorations and salt to produce salted varieties of butter. Although not popular locally, some attention is focused to salt in butter as well, and possible reductions. Hereforth, decrease of salt application in certain dairy products is discussed.