The effects of several types of emulsifying salts (ES) currently used in the manufacture of processed cheese were evaluated with particular emphasis on water-soluble nitrogen (WSN), relative casein content (RCC), and general acceptability. For the ES at the 3% level, no significant differences were obtained for RCC and general acceptability, with significant differences (P < 0.05) obtained for WSN. For the ES at high and low levels, no significant differences were obtained for WSN and general acceptability, while significant differences (P < 0.05) were obtained for RCC.
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