Cheese & Dairy

Reducing sodium in natural cheeses, processed cheeses, and other dairy products typically presents challenges in maintaining taste and functionality. Potassium salt can contribute to the flavor of cheese and plays an important role in other functional properties, including texture and shelf life, when salt is removed.

The Benefits of Salt for Life® for Cheese & Dairy

Sodium Reduction

Salt for Life® has achieved significant levels of sodium reduction in cheese and dairy products of up to 40% (please reference a sampling of our application successes below).


Salt for Life® has been shown to perform similarly to sodium chloride in key functional areas in cheese applications including texture and shelf life (through acidity control & bacterial growth inhibition).


Salt for Life® often allows for the removal of multiple ingredients from a recipe — thus delivering a cost-neutral or less expensive solution. Furthermore, the incremental cost of using Salt for Life® without removing additional ingredients is only a fraction of a penny per serving.


Professional sensory studies for cheese and dairy products have confirmed that there is no discernible difference in taste when Salt for Life® was substituted for common sodium chloride — even at significant reduction levels.

Cleaner Label

Using Salt for Life® oftentimes provides the opportunity to remove multiple ingredients from a recipe — thus delivering a simpler and ‘cleaner label’.


In most applications, Salt for Life® can be used as a replacement for up to a 50% sodium chloride and generally requires no modification to the order of inclusion.

Take a look at real sensory studies below

Proven Reductions: Cheese & Dairy

Item Category Industry Benchmark* Nutek solution Reduction
(mg sodium/100g) (mg sodium/100g)
American Processed
Pasteurized Processed
1358 885 -35%
Mozzarella Cheese Low Moisture Part-Skim 716 427 -40%
Cheddar Cheese Natural Cheese 649 416 -36%
Spray Dried Cheese
Cheese Powder 4500 3010 -33%

* “Draft Guidance for Industry: Voluntary Sodium Reduction Goals: Target Mean and Upper Bound Concentrations for Sodium in Commercially Processed, Packaged, and Prepared Foods.” FDA U.S. Food and Drug Administration IV Appendix, Table 1, June 2016, Updated 11 July 2016.

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