Traditional emulsifying salts used in processed cheesemaking contain high concentrations of sodium and phosphorus, which may represent a health threat to some individuals, especially those with chronic kidney and liver diseases. Therefore, it is urgent to search for safe alternatives to commercial phosphate-containing emulsifiers to be used in the manufacture of low-phosphorus processed cheese spread (LP-PCS).
ELSayed, E., Yousef, M., Kheadr, E., El Dakhakhny, E., & El Saadany, K. (2023). Production of Processed Cheese Spreads Containing Low Sodium Phosphate. Alexandria Journal of Agricultural Sciences, 68(2), 113-119. doi: 10.21608/alexja.2023.312378
MLA
ELSayed Abdo ELSayed; Mokhtar Ibrahim Yousef; Ehab Essa Kheadr; Eman Abdel Hamid El Dakhakhny; Khaled El Saadany. "Production of Processed Cheese Spreads Containing Low Sodium Phosphate", Alexandria Journal of Agricultural Sciences, 68, 2, 2023, 113-119. doi: 10.21608/alexja.2023.312378
HARVARD
ELSayed, E., Yousef, M., Kheadr, E., El Dakhakhny, E., El Saadany, K. (2023). 'Production of Processed Cheese Spreads Containing Low Sodium Phosphate', Alexandria Journal of Agricultural Sciences, 68(2), pp. 113-119. doi: 10.21608/alexja.2023.312378
VANCOUVER
ELSayed, E., Yousef, M., Kheadr, E., El Dakhakhny, E., El Saadany, K. Production of Processed Cheese Spreads Containing Low Sodium Phosphate. Alexandria Journal of Agricultural Sciences, 2023; 68(2): 113-119. doi: 10.21608/alexja.2023.312378
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