Reduced-salt dairy product with improved taste
作者： Cornelis Marinus Muijlwijk , Frank Richard Meijer , Catharina Houdijk , Van Neeltje Corine Oorschot
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摘要: The present invention relates to a method for preparing dairy product with reduced sodium, wherein yeast extract comprising at least 30% w/w 5'-ribonucleotides, on the basis of sodium chloride free dry matter, is added composition used in production sodium. Preferably, total amount 5'-GMP plus 5'-IMP 15% matter. may advantageously be since off-tastes are masked and salt perception enhanced.
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