Sodium reduction in dairy products: a review of alternatives used to reduce salt in cheese and butter

Abstract

Excessive sodium intake is associated with cardiovascular disease. To improve population health, in Brazil and worldwide, food scientists are looking for technological alternatives for the partial or total reduction of sodium chloride (NaCl), one of the major contributors to sodium consumption. Salt is very important for the microbiological, physicochemical, and sensory characteristics of food, so its removal is a great challenge for the food industry. Among the foods focused on reducing sodium are some dairy products. This article aims to carry out a literature review of research focused on sodium reduction in cheese and butter and their solutions to meet the demands.