PROCESS FOR OBTAINING COAGULATED DAIRY PRODUCTS, IN PARTICULAR CHEESES, WITH A LOW SODIUM CONTENT AND PRODUCTS OBTAINED

摘要

Process for obtaining dairy products, in particular cheeses, with a low sodium content, comprising a stage in which milk is coagulated with the aid of enzymes. The process is characterized in that a magnesium salt is incorporated into the milk before coagulating without the addition of sodium chloride.