Processed cheeses with an increased potassium content

In processed cheese the content of potassium is about 10% of the sodium lev el; therefore, the possibility to increase the K content in processed chees es was studied. In laboratory scale, potassium chloride was added to cheese mass before melting in such quantitities as to obtain a K content of 25; 5 0; 75 and 100%, respectively, of the sodium level. It was found that potass ium chloride may be added in a quantity to reach a K content equal to 50% o f the Na content without affecting in a negative way the organoleptic prope rties of the processed cheese. Good quality processed cheeses with a potass ium content of 75-80% of that of sodium content were produced on an industr ial scale. This result was reached by adding more twarog and cheese with lo w salt content. A method for calculating the potassium chloride to be added to the mixture before melting is suggested.