Low Sodium Cheddar Cheeses Through Whole Milk Retentate Supplementation

Thirty Cheddar cheeses low in sodium chloride, approximately 1% and in one case .75 were made from milks supplemented with whole milk retentates to as high as 1.9:1 protein concentration. Control low sodium chloride cheeses were acid, bitter, and pasty, and lacked typical cheese flavor. Low sodium chloride cheeses made from milks supplemented with retentate from 1.5:1 to 1.9:1 were good to excellent quality.