Wisconsin Center for Dairy validates new rapid sodium testing method for cheese
The need for such a technology is due to the increased public interest in reducing sodium intake, which has led many cheese manufacturers to begin using sodium replacers.
The Wisconsin Center for Dairy Research (CDR), Madison, Wis., validated x-ray fluorescence (XRF) spectrometry as a new method for analyzing sodium in cheese, providing processors with what is said to be the first quick and accurate method for directly measuring sodium in the presence of salt replacers.
The Innovation Center for U.S. Dairy, Rosemont, Ill., provided funding to develop and validate the method for both natural and processed cheeses.