reduction in salt

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   I have noted that at least one of the original posts were not moved to this forum. Apologies to the authors. I suspect that your messages are still in the forum some where and I will try to find them. 

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Admin Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Administrator Joined: 01 Sep 2009 Location: N. Ireland Status: Offline Points: 390	Post Options Post Reply Quote Admin Report Post Thanks(0) Quote Reply Topic: reduction in salt Posted: 21 Jan 2012 at 9:56pm
	I have noted that at least one of the original posts were not moved to this forum. Apologies to the authors. I suspect that your messages are still in the forum some where and I will try to find them.

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Michael Mullan Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Michael Mullan Thanks(0) Quote Reply Posted: 23 Mar 2010 at 10:52pm
	Pat sorry for delay in responding to you. Had hoped that there would have been more responses by now. Firstly salt in the form of sodium chloride is essential if Cheddar cheese of the necessary quality-this includes keeping quality and organoleptic quality is to be produced. Providing pH, fat in the dry matter, and moisture in the non-fat-free-substance are within acceptable limits then good quality Cheddar can be produced using salt-in-moisture values (%)ranging from around 4.0 - 5.9. This means that there is some potential for Cheddar manufacturers to reduce salt levels. This can be done using good salting systems-are there any good ones?!- and careful use of mellowing time-a summary response! Work has been done on replacing sodium with potassium. I seem to recall if sodium repacement was limited-will try to find some of the old papers-then bitterness can be controlled. This is where the product development dimension arises. Now to the nutritional guidance aspect. Firstly salt (in the form of sodium) in food has generated significant debate regarding the actual health benefits to the population as a whole by reducing sal levels in food, and this is continuing. This IFST have an excellent overview of the issues (search http://www.ifst.org/) involved e.g. some 90% of the population may not be salt-sensitive. Nevertheless it is now UK policy to move towards a significant reduction in dietary salt. Since manufactured foods are a significant and sometimes hidden source this will impact on food manufacturers. At the simplest level new labels indicating the salt level in the product and the % that the salt in A TYPICAL CONSUMER's PORTION OF THE FOOD will make to the buyers daily salt intake are likely. As far as Cheddar is concerned I wonder just how significant the salt debate will be on its consumption. Perhaps this and Joe's contribution will encourage others to join the discussion?

Pat Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Pat Thanks(0) Quote Reply Posted: 23 Mar 2010 at 10:52pm
	Hi Joe, if we use potassium we could end up with bitter cheddar.

Michael Mullan Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Michael Mullan Thanks(0) Quote Reply Posted: 23 Mar 2010 at 10:52pm
	Interesting area. I will comment on your question over the next few days, will give others the opportunity to comment first!

Pat Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Pat Thanks(0) Quote Reply Posted: 23 Mar 2010 at 10:52pm
	Do you or anyone in the forum have an opinion on the recommendation's of the food standard agency to reduce the salt we add to our chaddar cheese?