Indian Dairy AssociationIDA

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Palla Sasikala
Department of Dairy Technology, College of Dairy Technology, Sri Venkateswara Veterinary University, Tirupati (AP)
pallasasikala1@gmail.com		Y. Kotilinga Reddy
Associate Dean, Department of Dairy Technology, College of Dairy Technology, Sri Venkateswara Veterinary, University, Tirupati (AP)
ykotilingareddy@yahoo.com

ABSTRACT

Sodium is an essential nutrient required in small amounts in the diet. Excess intake of sodium negatively affects consumer health, thus there is active interest in lowering the sodium levels in dairy foods. Processed Dairy products to which cheese belongs highly contribute to the dietary salt intake, in industrialized countries. New salt reduction strategies have been developed, most of them by replacement with other salts and addition of other substances to keep the sensory quality. The aim of this review is mainly to outline recent approaches used to reduce salt in dairy products.
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