Cheese is high in calcium with a fast absorption rate. The vitamin content of cheese is high as well. Vitamin A is known to help protect skin while vitamin B2 promotes cell growth. Eating cheese is vital for maintaining beauty and a healthy body.
The sodium content of cheese varies between different varieties. For example, a single slice of processed cheese (20 g) contains about 0.6 g of salt.
Salt is added to natural cheese during the manufacturing process in order to preserve it, to bring out the flavor, to suppress the growth of harmful bacteria, and to promote aging. A decrease in salt results in improper aging and reduces the shelf-life of the cheese. Due to this aging process, blue cheese and parmesan cheese contain higher amounts of salt, but a single serving does not contain an inordinate amount of salt. Natural cheese generally contains less salt. The salt content of processed cheese mainly comes from the original ingredient of the cheese it is made of. Some low sodium cheeses are cream cheese, cottage cheese, mozzarella cheese and fresh cheese.
Dilute sample for more accurate measurement.
This is because salt meter uses the conductivity method which measures the amount of electricity that passes through the sample. When measuring samples with atoms that are tightly packed together, it is harder for the electricity to pass through. By diluting, atoms are further apart and this allows for easier salt detection. PAL-SALT is recommended for measuring sample that require dilution.
PAL-SALT PROBE can be directly inserted into cheese and is recommended for testing salt consistency between batches, ensuring consistent salt levels, or for checking how deeply the salt has penetrated the cheese.
Please choose a unit based on your specific needs.
1. Take 10g of cheese and mince it.
2. Add 90g of water and mix it well.
3. After letting the sample soak for 30 minutes (in order for the salt to dissolve into the water), measure the liquid. The soaking time may vary based on the type of cheese, but 30 minutes is generally enough time.
ys
