| 摘要 |
Hyposodic cheeses having a sodium content lower than about 50 mg and a magnesium content lower than about 80 mg, these levels being for 100 g of cheese, the concentration of magnesium being substantially constant throughout the cheese. The method for obtaining such cheeses involves, during the manufacturing of the cheese, adding an effective quantity of a magnesium salt which provides for the above-mentioned magnesium content level in the finished cheese product.
|
