Development of processed low-sodium Maasdam cheese

ABSTRACT The article assesses the effect of different potassium emulsifying salts concentrations on physicochemical, colorimetric, and texture characteristics processed cheese manufactured using Maasdam. Except for pH, physicochemical parameters remained unchanged, but gradual substitution sodium with potassium-based influenced color texture. Treatments at least 50% showed a reduction 30% sodium. decrease allows product's classification as low-sodium content (<140mg per 56.7g serving). data obtained present substantial information that can help dairy industries develop newly reduced-sodium products.