Cheese is a highly digestible product with a high calcium content. It is also rich in vitamins and microelements. Vitamin A helps protect the skin, while Vitamin B2 accelerates cell growth. Salt content in cheese varies by type; for example, a 20g piece of processed cheese contains approximately 0.6g of salt.
Salt is added to hard cheese during production to enhance flavor, increase preservation, protect against harmful bacteria, and speed up the ripening process. Natural cheeses usually contain less salt. Low-sodium options include cream cheese, mozzarella, cottage cheese, and young cheese.
Recommendations for Measuring Cheese Salinity:
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Dicing: Mincing the sample increases the surface area, allowing maximum salt extraction into the water.
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Dilution: Dilute the sample with hot water to a 10% ratio. Once melted, the fat will float to the top. Dilution lowers density, helping the device identify salt levels easily. We recommend the MA886 Salt Meter for this purpose.
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Sampling: Collect the sample with a pipette from the layer beneath the fat.
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Application: Use a plastic pipette to drop the sample onto the prism surface, filling it completely.
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Reading: Press the READ key. Results are displayed in percentage units.