Manufacture of low-sodium Minas fresh cheese: Effect of the partial replacement of sodium chloride with potassium chloride

Journal of Dairy Science

Volumn 94, Issue 6, 2011, Pages 2701-2706

  Gomes, A P ^a   Cruz, A G ^b   Cadena, R S ^b   Celeghini, R M S ^b   Faria, J A F ^b   Bolini, H M A ^b   Pollonio, M A R ^b   Granato, D ^c  

^a UNIVERSITY OF TAUBATÉ   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

^c UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Low sodium cheese; Processing; Quality

Indexed keywords

POTASSIUM CHLORIDE;

ANIMAL; ARTICLE; CHEESE; FOOD HANDLING; METHODOLOGY; PHYSICAL CHEMISTRY; SODIUM INTAKE; TASTE;

ANIMALS; CHEESE; FOOD HANDLING; PHYSICOCHEMICAL PHENOMENA; POTASSIUM CHLORIDE; SODIUM, DIETARY; TASTE;

EID: 79956258332     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2010-3774     Document Type: Article

References (43)

1. Al-Otaibi M.M., Wilbey R.A. Effect of chymosin reduction and salt substitution on the properties of white salted cheese. Int. Dairy J. 2006, 15:903-909.
2. Ayyash M.M., Shah N.P. Effect of partial substitution of NaCl with KCl on proteolysis of Halloumi cheese. J. Food Sci. 2011, 75:525-529.
3. Ayyash M.M., Sherkat F., Francis P., Williams R.P.W., Shah N.P. The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese. J. Dairy Sci. 2011, 94:37-42.
4. Brasil. 1996. Ministério da Agricultura, Pecuária e Abastecimento. Secretaria de Defesa Agropecuária. Regulamento Técnico de Identidade e Qualidade de Queijos. Accessed July 26, 2010. http://www.agricultura.gov.br/.
5. Brasil. 1998. Ministério da Saúde. Agência Nacional de Vigilância Sanitária. Portaria número 27. Regulamento técnico referente à informação nutricional complementar. Accessed Nov. 14, 2010. http://crn6.org.br/legislacao_alimentacao_e_nutricao/portaria.
6. Brasil. 2006. Ministério da Agricultura, Pecuária e Abastecimento. Secretaria de Defesa Agropecuária. Instrução Normativa no. 68, de 12 de dezembro de 2006. Métodos Analíticos Oficiais Físico-Químicos, para Controle de Leite e Produtos Lácteos. Accessed July 26, 2010. http://www.agricultura.gov.br/.
7. Breslin P.A.S. Interactions among salty, sour and bitter compounds. Trends Food Sci. Technol. 1996, 7:390-399.
8. Carr J.A., Munro P.A., Campanella O.H. Effect of added monovalent or divalent cations on the rheology of sodium caseinate solutions. Int. Dairy J. 2002, 12:487-492.
9. Carvalho J.D.G., Viotto W.H., Kuaye A.Y. The quality of Minas Frescal cheese produced by different technological processes. Food Contr. 2007, 18:262-267.
10. Cunha C.R., Spadoti L.M., Zacarchenco P.B., Viotto W.H. Efeito do fator de concentração do retentado o rendimento de queijo minas frescal de baixo teor de gordura fabricado por ultrafiltração. Cien. Tecnol. Alim. 2002, 22:76-81.
11. Dewitt, M. C. A. 2008. Processing and ingredients: Sodium reduction. Pages 1-5 in Reciprocal Meat Conference, Proc. Am. Meat Sci. Assoc., Gainesville, FL. Am. Meat Sci. Assoc., Champaign, IL.
12. Drake S.L., Lopetcharat K., Drake M.A. Salty taste in dairy foods: Can we reduce the salt?. J. Dairy Sci. 2011, 94:636-645.
13. Durack E., Gonzalez M.A., Wilkinson M.G. Salt: A review of its role in food science and public health. Curr. Nutr. Food Sci. 2008, 4:290-297.
14. Fletcher, A. 2008. Selako salt replacer targets health-conscious consumers. Accessed July 1, 2009. http://www.foodnavigator.com/Science-Nutrition/Selako-salt-replacer-targets-health-conscious-consumers.
15. Fritzen-Freire C.B., Muller C.M.O., Laurindo J.B., Prudêncio E.S. The influence of Bifidobacterium Bb-12 and lactic acid incorporation on the properties of Minas Frescal cheese. J. Food Eng. 2010, 96:621-662.
16. Granato, D., V. M. A. Calado, and G. F. Branco. 2011. Experimental design and application of response surface methodology for proccess modelling and optimization: A review. Food Res. Int. doi:10.1016/j.foodres.2010.12.008. In press.
17. Guinee T.P. Salting and the role of the salt in cheese. Int. J. Dairy Technol. 2004, 57:99-109.
18. Johnson M.E., Kappor R., McMahon D.J., McCoy D.R., Narasimmon R.G. Reduction of sodium and fat levels in natural and processed cheeses: Scientific and technological aspects. Comp. Rev. Food Sci. Food Saf. 2009, 8:252-266.
19. Karagozlu C., Kinic O., Akbulut N. Effects of the fully and partial substitution of NaCl by KCl on physico-chemical and sensory properties. Int. J. Food Sci. Nutr. 2008, 59:181-191.
20. Katsiari M.C., Voutsinas L.P. Manufacture of low-fat Feta cheese. Food Chem. 1994, 49:53-60.
21. Katsiari M.C., Voutsinas L.P. Manufacture of low-fat Kefalograviera cheese. Int. Dairy J. 1994, 4:533-553.
22. Katsiari M.C., Voutsinas L.P., Alichanidis E., Roussis I.G. Manufacture of Kefalograviera cheese with less sodium by partial replacement of NaCl with KCl. Int. Dairy J. 1998, 61:63-70.
23. Kuwabara A. Nutrition and bone health. Dietary sodium intake and bone health. Clin. Calcium 2010, 20:590-595.
24. Lima Filho R.R., Pombo G. Aumenta o consumo de queijo no Brasil. Carta Leite 2010, 6:1-2.
25. MacFie H.J., Bratchell N., Greeenhoff K., Vallis L.V. Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests. J. Sens. Stud. 1989, 4:129-148.
26. Masuda T., Yamanari R., Itoh T. The trial for production of fresh cheese incorporated probiotic Lactobacillus acidophilus group lactic acid bacteria. Milchwissenschaft 2005, 60:167-171.
27. McMahon D.J. Issues with lower fat and lower salt cheeses. Aust. J. Dairy Technol. 2010, 65:200-205.
28. Moreno-Rojas R., Pozo-Lara R., Zurera G.C., Lopez A.M. Calcium, magnesium, manganese, sodium and potassium variations in Manchego-type cheese during ripening. Food Chem. 1993, 50:373-378.
29. Pastorino A.J., Hansen C.L., McMahon D.J. Effect of salt on the structure-function relationships of cheese. J. Dairy Sci. 2003, 86:60-69.
30. Pflanzer Junior S.B., Cruz A.G., Sant'ana A.S., Moura M.R.L., Carvalho L.M.J., Silva R. Food safety knowledge of cheese consumers. J. Food Sci. 2009, 94:28-30.
31. Pinto M.S., Carvalho A.F., Pires A.C.S., Paula J.C.J., Sobral D., Magalhães F.A. Survival of Listeria innocua in Minas Traditional Serro cheese during ripening. Food Contr. 2009, 20:1167-1170.
32. Pinto M.S., Carvalho A.F., Pires A.C.S., Souza A.C.C., Souza P.H.F., Sobral D., Paula J.C.J., Santos A.L. The effects of nisin on Staphylococcus aureus count and the physicochemical properties of traditional Minas Serro cheese. Int. Dairy J. 2010, 21:90-96.
33. Ribeiro E.P., Simões L.G., Jurkiewicz C.H. Desenvolvimento de queijo minas frescal adicionado de Lactobacillus acidophilus produzido a partir de retentados de ultrafiltração. Cienc. Tecn. Alim. 2009, 29:19-23.
34. Ritvanen T., Lilleberg L., Tupassis T., Suhonen U., Eerola S., Putkonen T., Peltonen K. The characterization of the most-liked reduced-fat Havarti-type cheeses. J. Dairy Sci. 2010, 93:5039-5047.
35. Rogers N.R., Drake M.A., Daubert C.R., McMahon D.J., Bletsch K., Foegeding E.A. The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture. J. Dairy Sci. 2009, 92:4756-4772.
36. Sarmo F., Claro R.M., Levy R.B., Bandoni D.H., Ferreira S.R.G., Monteiro C.A. Estimated sodium intake by the Brazilian population, 2002-2003. Rev. Saude Publica 2009, 43:1-6.
37. Silva L.F.M., Ferreira K.S. Evaluation of nutritional labelling, centesimal composition and energy value in Minas fresh cheese, fresh Minas "light" and ricotta. Alim. Nutr. 2010, 21:437-441.
38. Silva R., Batista A.L.D., Cruz A.G., Moura M.R.L., Carvalho L.M.J. Surveillance in low-fat cheese processing. Int. J. Dairy Sci. 2008, 3:200-204.
39. Sociedade Brasileira de Endocrinologia e Metabologia. 2010. Hipertensão sobre no Brasil. Accessed January 17, 2010. http://www.endocrino.org.br/hipertensao-sobe-no-brasil.
40. Sousa M.J., Ardö Y., McSweeney P.L.H. Advances in the study of proteolysis during cheese ripening. Int. Dairy J. 2001, 11:327-345.
41. Souza C.H.B., Saad S.M.I. Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage. Lebenson. Wiss. Technol. 2009, 42:633-640.
42. Souza T.B., Cruz A.G., Moura M.R.L., Vieira A.P.M., Sant'Ana A.S. Microscopic quality indicators of Minas Frescal cheese. Food Contr. 2008, 19:71-75.
43. Villanueva N., Da Silva M.A.A. Comparative performance of the nine-point hedonic, hybrid and self-adjusting scales in the generation of internal preference maps. Food Qual. Prefer. 2009, 20:1-12.