REDUCED-SALT DAIRY PRODUCT WITH IMPROVED TASTE

摘要

The present invention relates to a method for preparing a dairy product w ith reduced sodium, wherein a yeast extract comprising at least 30% w/w 5'-r ibonucleotides, on the basis of sodium chloride free dry matter, is added to a dairy composition used in the production of dairy product with reduced so dium. Preferably, a yeast extract is used wherein the total amount of 5'-GMP plus 5'-IMP is at least 15% w/w on the basis of sodium chloride free dry ma tter. The method of the invention may advantageously be used since off-taste s are masked and salt perception is enhanced.