This study interviewed 1,511 consumers using an online questionnaire to understand consumer behavior on reduced-sodium products and the buying interest for processed cheese with low sodium content. Likert scale techniques were applied, which was assessed by analyzing factors (49.38%), Cronbach's alpha (0.694) and KMO (0.703), which conferred reliability to the applied test, and word association and completion task, which were evaluated chi-square and chi-square per cell, respectively showing X 2 = 799,635 and X 2 = 6,428.59 (positive and negative stimuli), and X 2 = 652.55 (purchase condition stimulus) for p < .0001. The consumer understands the problem of high sodium consumption, understands the use of products reduced in sodium, and recognizes the need to reduce the sodium content in cheeses, associates the purchase condition with the high cost and potential health benefits.However, the lack of technical knowledge about the product negatively influences the decision. Practical applicationsSensory analysis techniques helps to elucidate the behavior of consumers towards a specific niche of products, clearly understand positive and negative points that directly influence the buying attitude, and clarify the limits of consumers' knowledge about products reduced in sodium, specifically evaluating the perception, behavior and purchase an interest in the face of a new product developed. The study takes on great relevance when it diagnoses the lack of information about salt, sodium, cheese technology processed by the consumer and demonstrates important points that interfere with safety and how it affects the purchase decision. It also highlights the need for greater transparency of the dairy industries with the consuming public when it comes to better information about the product, both related to the components and the applied technology. The work also provides information that aggregates both in research with consumers and offers a way of approximation between industry and consumer.

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The article assesses the effect of different potassium emulsifying salts concentrations on physicochemical, colorimetric, and texture characteristics of processed cheese manufactured using Maasdam. Except for pH, physicochemical parameters remained unchanged, but the gradual substitution of sodium emulsifying salts with potassium-based salts influenced color and texture. Treatments with at least 50% potassium salts showed a reduction of at least 30% of sodium. The sodium decrease allows the product's classification as processed cheese with low-sodium content (<140mg per 56.7g serving). The data obtained present substantial information that can help the dairy industries develop newly reduced-sodium products.

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