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

Characterization of Physicochemical and Sensory Properties of Cheeses Added with Bovine Colostrum

“…The b* values ranged from 14.07 to 34.04, representing the intensity of the yellow color. Generally, increased yellowing is directly related to the amount of fat due to the saturation of adipocytes with beta-carotene from animal metabolism [54,55]. During ripening, the concentration of non-aqueous components usually leads to color changes.…”