Background The purpose of this article is to review the current situation with regard to
sodium intake in the European Union, provide an update on the efforts being made to …

Process cheese is produced by blending natural cheese in the presence of emulsifying salts
and other dairy and nondairy ingredients followed by heating and continuous mixing to form …

Cheese Rheology and Texture is the first reference to bring together the essential
information on the rheological and textural properties of cheese and state-of-the-art …

The products in this group differ from natural cheeses in that they are not made directly from
milk (or dehydrated milk), but rather from various ingredients such as skim milk, natural …

Phosphates and citrates are calcium sequestering salts (CSS) most commonly used in the
manufacture of processed cheese, either singly or in mixtures. Caseins are the main …

The various types of cheese are nutrient‐dense foods that are good sources of calcium,
phosphorus, and protein. They are also important ingredients in many highly consumed …

The development of food products that may contribute to attenuate issues related to public
health in a positive way is a challenge for the dairy industry. Due to its negative effects of salt …

Publisher Summary This chapter discusses the physical, biochemical, and nutritional
aspects of cheese. Cheese is the most diverse, most scientifically interesting, and most …

Background Although the consumption of processed foods is growing in overseas markets,
the increased awareness of consumers to health and wellbeing in recent years has led to a …

Influence of emulsifying salts (ES) on some physical properties of casein micelles was
investigated. A reconstituted milk protein concentrate (MPC) solution (5% wt/wt) was used as …