Sodium Concentration of Selected Dairy Products and Acceptability of a Sodium Substitute in Cottage Cheese

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Abstract
Samples (25) of cottage cheese collected from processors and local markets in Tennesse [USA] in a 2-day period contained an average of 4.57 mg Na/g. Samples collected over longer time had an average concentration of 3.78 mg Na/g and lowfat cottage cheese had an average of 3.22 mg/g. Buttermilk contained an average of 1.14 mg Na/g; regular vanilla ice cream averaged 0.83 mg/g and no stabilizer added vanilla ice cream had an average of 0.59 mg/g. Na in lowfat chocolate milk averaged 0.83 mg/g and French onion dip 5.33 mg/g. One brand of yogurt contained 0.76 mg/g and another brand 1.69 mg/g. A salt substitute containing equal concentrations of sodium chloride and potassium chloride was used in the creaming mixture for cottage cheese. Taste panel results showed that cottage cheese containing 1.26% sodium chloride, 1.26% salt substitute or 0.63% of each had similar flavor scores.