Sodium in milk

Low sodium milk—Ninety-five percent or more of the sodium that occurs naturally in milk can be removed by ion-exchange. Thus, the sodium content of whole milk generally can be reduced from a normal amount of about 49 mg to about 2.5 mg per 100 g of milk. Fresh whole milk is peissed through an ion-exchange resin to replace the sodium in milk with potassium, following which the milk is pasteurized and homogenized. 

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See also in sourсe #XX -- [ ]

See also in sourсe #XX -- [ ]

See also in sourсe #XX -- [ , ]

See also in sourсe #XX -- [ , , ]

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