Low-Sodium Milk


		Ninety percent or more of the sodium that occurs naturally in milk can be removed by a process of ion-exchange. Fresh whole milk is passed through an ion-exchange resin to replace the sodium in milk with potassium. The milk is pasteurized and homogenized. During the ion-exchange process, some B-vitamins and calcium are lost. Despite this loss, low-sodium milk has special use in certain sodium-restricted diets. It permits the inclusion of milk and other protein foods that may otherwise have to be severely limited because of their high sodium content. Low-sodium milk is available in various parts of the country as a dry, canned, or fresh product.