Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/109167
Type: Artigo de periódico
Title: Manufacture Of Low-sodium Minas Fresh Cheese: Effect Of The Partial Replacement Of Sodium Chloride With Potassium Chloride
Author: Gomes A.P.
Cruz A.G.
Cadena R.S.
Celeghini R.M.S.
Faria J.A.F.
Bolini H.M.A.
Pollonio M.A.R.
Granato D.
Abstract: We investigated the effect of sodium reduction by partial substitution of sodium chloride (NaCl) with potassium chloride (KCl) on the manufacture of Minas fresh cheese during 21 d of refrigerated storage. Four treatments of low-sodium Minas fresh cheese were manufactured, with partial replacement of NaCl by KCl at 0, 25, 50, and 75% (wt/wt), respectively. The cheeses showed differences in the content of moisture, ash, protein, salt, and lipid contents, as well as on the extent of proteolysis and hardness throughout the storage period. However, no difference was observed among treatments within each storage day tested. The partial substitution of NaCl by KCl decreased up to 51.8% the sodium concentration of the cheeses produced. The consumer test indicated that it is possible to manufacture a low-sodium Minas fresh cheese that is acceptable to consumers by partial substitution of NaCl by KCl at 25% (wt/wt) in the salting step. © 2011 American Dairy Science Association.
Editor: 
Rights: aberto
Identifier DOI: 10.3168/jds.2010-3774
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-79956258332&partnerID=40&md5=51a9ad7987f915a17460dc9e3ee60fb0
Date Issue: 2011
Appears in Collections:Unicamp - Artigos e Outros Documentos

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