Application of fluxing agent with increased potassium content in manufacture of the processed cheeses

In the commercial processed cheeses, potassium content constitutes 10% of s odium content. To obtain the processed cheeses with the Na:K ratio similar as that one recommended by nutritionists, the addition of fluxing agents Se lf 816 and Self 627 of their mixture with a differentiated ratio was used d uring their manufacture. The processed cheeses obtained were subjected to o rganoleptic evaluation and chemical analysis, including determination of ac tive acidity, water, fat, NaCl and sodium and potassium content. The collab orative organoleptic evaluation showed the possibilities of increasing pota ssium content in the processed cheeses by the application of emulsifiers, b eing potassium salts, during melting process. The most favourable organolep tic properties for the processed cheeses in production were found to be in a mixture of fluxing agents Self 816 and Self 627 in a ratio 1:1.