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...

Studies have reported a negative association between dairy product consumption and weight status. However, not as much research has focused on cheese; therefore, the aim of this study was to study the association between cheese intake and overweight and obesity in a representative Basque adult population. A food frequency questionnaire (FFQ) was obtained from a random sample of 1081 adults (530...