Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties

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Cruz, Adriano Gomes da, Faria, Jose de Assis Fonseca, Pollonio, Marise A. R, Bolini, Helena M. A, Celeghini, Renata M. S, Granato, Daniel and Shah, Nagendra P (2011) Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties. Trends in Food Science & Technology, 22 (6). pp. 276-291. ISSN 0924-2244

Abstract

The development of food products that may contribute to attenuate issues related to public health in a positive way is a challenge for the dairy industry. Due to its negative effects of salt on health, such as increase in blood pressure and decrease in calcium absorption, high intake of salt derived from food in industrialized nations is an important issue for the modern society. Considering that cheese consumption is increasing worldwide, importance should be given to reducing the contribution of salt as a sodium-carrier without affecting its consumption. Various types of cheese have been developed with reduced sodium content by decreasing NaCl or partial/total substitution of this salt with KCl, MgCl2 and CaCl2. The results are mostly positive; most variety of cheeses is acceptable, but at times there is a sour residual taste resulting from the substitution of NaCl. Further knowledge is necessary regarding the quality of cheese and levels of salt that is acceptable in the production of cheeses with reduced sodium content.

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Item type Article
URI https://vuir.vu.edu.au/id/eprint/10419
DOI https://doi.org/10.1016/j.tifs.2011.02.003
Official URL http://dx.doi.org/10.1016/j.tifs.2011.02.003
Subjects Historical > Faculty/School/Research Centre/Department > School of Biomedical and Health Sciences
Historical > FOR Classification > 0908 Food Sciences
Keywords ResPubID24978, sodium, diet, NaCl, crystallized sodium chloride, iodine, cheese processing, Food Standards Agency, Lactobacillus rhamnosus
Citations in Scopus 104 - View on Scopus
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