IDF monograph on salt in cheese

Understanding the role of salt in the cheese making process is crucial in order to explore new sodium reduction strategies. The International Dairy Federation (IDF) has released a monograph on “The Importance of Salt in the Manufacture and Ripening of Cheese,” with experts in the field having compiled the latest scientific knowledge available.

This monograph illustrates that the global dairy sector recognizes the impact of sodium intake on human health. It follows the World Health Organization (WHO) recommendation to reduce sodium from all food sources to reduce the risk of cardiovascular and coronary heart disease and stroke. The new IDF publication explains that there are major differences in the role of sodium in different food products, which should be taken into
account when defining sodium reduction strategies. “For foods like cheese, the reduction of salt is limited by food safety considerations and technological/functional needs. In certain cases the food matrix can even reduce the impact of sodium on blood pressure, as has been demonstrated with certain milk products,” comments Dr Paul Paquin, Institute of Nutrition and Functional Foods, INAF/STELA, University Laval Canada.

The report provides enhanced understanding for improving means to control the addition of salt to preserve a large variety of safe, tasty and nutritious cheeses which are enjoyed by consumers around the world. This new monograph concludes that further research on the impact of salt reduction in the area of food safety is still required. IDF will continue to guide the global dairy industry to develop innovative technologies and deliver healthy, nutritious and sustainable products to the consumer.