Cheese with less salt developed at Unicamp is approved by consumers

Carried out at the Laboratory and pilot plant of milk and dairy products, of the Department of Food Technology, of the Faculty of Food Engineering (FEA) of Unicamp and guided by professor Mirna Lúcia Gigante, the work focused on determining the level of salt reduction that would not affect the physical-chemical and sensorial characteristics of the cheese, so that it would be equally accepted by consumers when compared to cheeses available on the market. .