"Low sodium" muscles were prepared which contained around 5 mmoles/kg fiber of intracellular sodium. "High sodium" muscles containing between 15 and 30 mmoles/kg fiber of intracellular sodium were also prepared. In low sodium muscles application of 10(-5)M strophanthidin reduced potassium influx by about 5%. Potassium efflux was unaffected by strophanthidin under these conditions. In high sodiu...

background : doogh is a fermented beverage in which microbial spoilage is possible. benzoic acid and its salt (sodium benzoate) are added to doogh as antimicrobial preservative to control microbial spoilage. however, the use of this preservative has been prohibited in milk and dairy products such as food and drug administrationand institute of standards and industrial research of iran. thus, th...

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% sodiu...