Wimm-bill-dann Ojsc

Sergey N Knyazev

James William Stalder

Stephen Gravina

Yuliya Kurash

Sivaraj Kaliappan

Maksim N Omarov

Grigoriy A Dudarev

Sergey I Perminov

Vitaliy S Somov

Processing of milk raw material produces a dairy salt. Preliminary treatment of the milk raw is carried out, with pasteurization and its concentration by nanofiltration through a filter with a pore size of 0.001-0.01 &#x3bc;m, subsequent filtration of the obtained nanofiltration permeate through a membrane module with a pore size of 0.0001-0.001 &#x3bc;m of a reverse osmosis unit, electrodialysis of the obtained RO retentate, concentration of the concentrate or its concentration and drying. The dairy salts may be manufactured and used to salt food products, beverages, granulated cottage cheese, potato chips, crackers, and dips. A masking fraction with organic acid, amino acid, fatty acid, and sugar portions successfully hides the off-notes otherwise associated with potassium compositions. Food products salted with any of the dairy salts described herein achieve reduced sodium content without compromising flavor.

Dairy salt, methods for its production and food products containing it

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Moscow, Russia

Sergey N Knyazev