Title: Effect of Potassium Chloride and Potassium-Based Emulsifying Salts as a Salt (Sodium chloride) Replacer on the Sensory and Textural Properties of Pasteurized Process Cheese

........................................................................................................................................ 2 List of Tables ................................................................................................................................. 6 List of Figures ............................................................................................................................... 7 Chapter I: Introduction ................................................................................................................ 8 Chapter II: Literature Review ........................................................................................................ 13 Introduction .............................................................................................................................. 13 Background of Process Cheese ................................................................................................ 13 FDA/Code of Federal Regulation-Definition ........................................................................... 14 Factors Impacting the Functionality of Process Cheese ........................................................... 14 Reducing Sodium in Process Cheese ....................................................................................... 15 Emulsifying Salts ..................................................................................................................... 16 Microbiology of Process Cheese .............................................................................................. 17 Chemical Property of Cheese ................................................................................................... 18 Process Cheese Texture ............................................................................................................ 18 Process Cheese Sensory ........................................................................................................... 19 Chapter III: Methodology .............................................................................................................. 21 Formulation of Raw Materials ................................................................................................. 21 Manufacture of Process Cheese ............................................................................................... 22 Consumer Sensory Test ............................................................................................................ 24 Texture Profile Analysis (TPA) of Process Cheese ................................................................. 24 Statistical Analysis ................................................................................................................... 26