Health regulators seek to reduce dietary fat intake and sodium intake by stipulating that cheeses should be made with lower fat and lower salt contents. However, both fat and salt cferrous fumarate pregnancy dosageontribute to cheese flavour, adocusate ferrous fumaratend fat especially impacts cheese appearance, texture and melting. Cheese is adversely affected by fat and salt reductions, and such cheeses have not been well accepted by consumers.
Reducing fat and sodium in cheese
