Ksalt® Q1-101 provides the best of multi-ionic mineral substitution in this food matrix thanks to its minerals specially selected for their functional properties in the cheese-making processes.

 

Salt has important and complex technological properties in the production of cheeses:

• ionic balance (texture);

• control of the development of microbial flora (acidification and gas production);

• control of the maturation process (reduction in the speed of enzymatic reactions);

• formation of crustsa (complementation of dehidratation and selection of surface flora));

• salty flavor.

 

It is by taking into account all its functions that Nutrionix manages to reduce the sodium content while preserving the flavor and quality of the cheeses.