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What is Low Sodium Mozzarella Cheese Study about?

This study investigates the effects of substituting sodium chloride with potassium chloride and replacing sodium-based emulsifying salts with potassium-based ones in low sodium-processed Mozzarella cheese. The results indicated that while potassium replacement led to lower flavor scores and meltability, it also improved stretchability and texture attributes. Overall, the findings suggest that significant changes occur in sensory and functional properties during storage, with potassium-based formulations sho

Author

karina moreno

Language

EN