Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance.

A decreasing trend for pH values was observed as the degree of replacement of NaCl with the COMB mixture increased, without statistically significant differences, and the pH values were within the limits for WSBC ( Table 2 ).

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