| 摘要 |
A reduced sodium natural cheese product and a method of manufacturing a reduced sodium natural cheese product having a mixture of raw milk, fermentation cultures, and a quantity of curdling agent. The reduced sodium natural cheese product has a predetermined amount of sodium chloride and a reduced moisture content, wherein the reduced sodium natural cheese product has a sodium chloride-to-moisture ratio that is at least about twenty percent less than the sodium chloride-to-moisture ratio of a corresponding conventional natural cheese. The process of manufacturing a reduced sodium natural cheese product includes controlling the salt-to-moisture contents ratio to maintain the highest possible salt-to-moisture ratio in a reduced sodium cheese by deliberately reducing the moisture content in the finished cheese. |
