Influence of partial replacement of sodium chloride by potassium chloride in Minas fresh cheese of sheep’s milk

Detalhes bibliográficos
Autor(a) principal: Hanauer, Dalana Cecília
Data de Publicação: 2016
Outros Autores: Rigo, Elisandra, Bagatini, Lucíola, Steffens, Juliana, Cavalheiro, Darlene
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/500
Resumo: The sheep’s milk has high contents of fat, protein and minerals in relation to the cow’s milk and is suitable for the production of cheeses, as the Minas fresh. The production of this cheese includes the salting, by offering important functions for this product. The salting is performed by adding sodium chloride (NaCl), however in excess this salt may be harmful to consumer health. Then, it was evaluated the development of tree formulations of Minas fresh cheese sheep’s milk (100% NaCl – QA; 75% NaCl and 25% potassium chloride (KCl) – QB; 50% NaCl and 50% KCl – QC) and they were evaluated by physical-chemical, microbiological and sensorial analyzes. A partial replacement of NaCl by KCl did not influence the moisture, protein and ash contents, pH and water activity of the cheeses. Furthermore, a 50% substitution of NaCl by KCl enabled to obtain a cheese with reduced sodium content in relation to the standard with 100% NaCl. The sensorial analysis showed that the substitution of 50% (QC) and 25% (QB) of NaCl by KCl did not show significant for the overall acceptance index, however, the use of KCl was perceived by the evaluators, since the formulations QB and QC differed significantly from the standard (QA). However, in the multiple comparison test there was no significant difference between the samples. Thus, the results indicated that a partial replacement of NaCl by KCl can be performed at Minas fresh cheese from sheep’smilk.
id EPAMIG-1_31f61d00bb1223907ad7a7fcb1d72f99
oai_identifier_str oai:oai.rilct.emnuvens.com.br:article/500
network_acronym_str EPAMIG-1
network_name_str Revista do Instituto de Laticínios Cândido Tostes
repository_id_str
spelling Influence of partial replacement of sodium chloride by potassium chloride in Minas fresh cheese of sheep’s milkINFLUÊNCIA DA SUBSTITUIÇÃO PARCIAL DE CLORETO DE SÓDIO POR CLORETO DE POTÁSSIO EM QUEIJO MINAS FRESCAL DE LEITE DE OVELHAsodium reduction; sensory characteristics; acceptability.Ciência e Tecnologia de Alimentos; Desenvolvimento de produtosredução de sódio; características sensoriais; aceitabilidade.The sheep’s milk has high contents of fat, protein and minerals in relation to the cow’s milk and is suitable for the production of cheeses, as the Minas fresh. The production of this cheese includes the salting, by offering important functions for this product. The salting is performed by adding sodium chloride (NaCl), however in excess this salt may be harmful to consumer health. Then, it was evaluated the development of tree formulations of Minas fresh cheese sheep’s milk (100% NaCl – QA; 75% NaCl and 25% potassium chloride (KCl) – QB; 50% NaCl and 50% KCl – QC) and they were evaluated by physical-chemical, microbiological and sensorial analyzes. A partial replacement of NaCl by KCl did not influence the moisture, protein and ash contents, pH and water activity of the cheeses. Furthermore, a 50% substitution of NaCl by KCl enabled to obtain a cheese with reduced sodium content in relation to the standard with 100% NaCl. The sensorial analysis showed that the substitution of 50% (QC) and 25% (QB) of NaCl by KCl did not show significant for the overall acceptance index, however, the use of KCl was perceived by the evaluators, since the formulations QB and QC differed significantly from the standard (QA). However, in the multiple comparison test there was no significant difference between the samples. Thus, the results indicated that a partial replacement of NaCl by KCl can be performed at Minas fresh cheese from sheep’smilk.O leite de ovelha apresenta elevados teores de gordura, proteína e minerais em relação ao leite de vaca, sendo indicado à produção de queijos, como o Minas frescal. Nas etapas de processamento do mesmo destaca-se a salga, por oferecer funções importantes para este produto. A salga é realizada pela adição de cloreto de sódio (NaCl), porém, em excesso, esse sal pode ser prejudicial à saúde do consumidor. Assim, elaborou-se três formulações de queijo Minas frescal de leite de ovelha (100% NaCl – QA; 75% NaCl e 25% de cloreto de potássio (KCl) – QB; 50% de NaCl e 50% KCl – QC) e avaliou-se as mesmas por análises físico-químicas, microbiológicas e sensoriais. A substituição parcial do NaCl por KCl não influenciou os teores de umidade, proteínas e cinzas, pH e atividade de água dos queijos. Ainda, a substituição de 50% do NaCl por KCl possibilitou a obtenção de um queijo com teor reduzido de sódio em relação ao padrão, com 100% de NaCl. A análise sensorial mostrou que a substituição de 50% (QC) e 25% (QB) de NaCl por KCl não apresentou diferença significativa para o índice de aceitação global, no entanto, o uso do KCl foi percebido pelos avaliadores, pois as formulações QB e QC diferiram significativamente do padrão (QA). Contudo, no teste de comparação múltipla não houve diferença significativa entre as amostras. Dessa forma, os resultados indicaram que a substituição parcial de NaCl por KCl pode ser realizada no queijo Minas frescal de leite de ovelha.ILCTHanauer, Dalana CecíliaRigo, ElisandraBagatini, LucíolaSteffens, JulianaCavalheiro, Darlene2016-08-31info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/50010.14295/2238-6416.v71i3.500Journal of Candido Tostes Dairy Institute; v. 71, n. 3 (2016); 119-130Revista do Instituto de Laticínios Cândido Tostes; v. 71, n. 3 (2016); 119-1302238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/500/409https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/500/125Direitos autorais 2017 Revista do Instituto de Laticínios Cândido Tosteshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess2017-08-31T20:49:42Zoai:oai.rilct.emnuvens.com.br:article/500Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2017-08-31T20:49:42Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false
dc.title.none.fl_str_mv Influence of partial replacement of sodium chloride by potassium chloride in Minas fresh cheese of sheep’s milk
INFLUÊNCIA DA SUBSTITUIÇÃO PARCIAL DE CLORETO DE SÓDIO POR CLORETO DE POTÁSSIO EM QUEIJO MINAS FRESCAL DE LEITE DE OVELHA
title Influence of partial replacement of sodium chloride by potassium chloride in Minas fresh cheese of sheep’s milk
spellingShingle Influence of partial replacement of sodium chloride by potassium chloride in Minas fresh cheese of sheep’s milk
Hanauer, Dalana Cecília
sodium reduction; sensory characteristics; acceptability.
Ciência e Tecnologia de Alimentos; Desenvolvimento de produtos
redução de sódio; características sensoriais; aceitabilidade.
title_short Influence of partial replacement of sodium chloride by potassium chloride in Minas fresh cheese of sheep’s milk
title_full Influence of partial replacement of sodium chloride by potassium chloride in Minas fresh cheese of sheep’s milk
title_fullStr Influence of partial replacement of sodium chloride by potassium chloride in Minas fresh cheese of sheep’s milk
title_full_unstemmed Influence of partial replacement of sodium chloride by potassium chloride in Minas fresh cheese of sheep’s milk
title_sort Influence of partial replacement of sodium chloride by potassium chloride in Minas fresh cheese of sheep’s milk
author Hanauer, Dalana Cecília
author_facet Hanauer, Dalana Cecília
Rigo, Elisandra
Bagatini, Lucíola
Steffens, Juliana
Cavalheiro, Darlene
author_role author
author2 Rigo, Elisandra
Bagatini, Lucíola
Steffens, Juliana
Cavalheiro, Darlene
author2_role author
author
author
author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Hanauer, Dalana Cecília
Rigo, Elisandra
Bagatini, Lucíola
Steffens, Juliana
Cavalheiro, Darlene
dc.subject.none.fl_str_mv
dc.subject.por.fl_str_mv sodium reduction; sensory characteristics; acceptability.
Ciência e Tecnologia de Alimentos; Desenvolvimento de produtos
redução de sódio; características sensoriais; aceitabilidade.
topic sodium reduction; sensory characteristics; acceptability.
Ciência e Tecnologia de Alimentos; Desenvolvimento de produtos
redução de sódio; características sensoriais; aceitabilidade.
description The sheep’s milk has high contents of fat, protein and minerals in relation to the cow’s milk and is suitable for the production of cheeses, as the Minas fresh. The production of this cheese includes the salting, by offering important functions for this product. The salting is performed by adding sodium chloride (NaCl), however in excess this salt may be harmful to consumer health. Then, it was evaluated the development of tree formulations of Minas fresh cheese sheep’s milk (100% NaCl – QA; 75% NaCl and 25% potassium chloride (KCl) – QB; 50% NaCl and 50% KCl – QC) and they were evaluated by physical-chemical, microbiological and sensorial analyzes. A partial replacement of NaCl by KCl did not influence the moisture, protein and ash contents, pH and water activity of the cheeses. Furthermore, a 50% substitution of NaCl by KCl enabled to obtain a cheese with reduced sodium content in relation to the standard with 100% NaCl. The sensorial analysis showed that the substitution of 50% (QC) and 25% (QB) of NaCl by KCl did not show significant for the overall acceptance index, however, the use of KCl was perceived by the evaluators, since the formulations QB and QC differed significantly from the standard (QA). However, in the multiple comparison test there was no significant difference between the samples. Thus, the results indicated that a partial replacement of NaCl by KCl can be performed at Minas fresh cheese from sheep’smilk.
publishDate 2016
dc.date.none.fl_str_mv 2016-08-31
dc.type.none.fl_str_mv
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/500
10.14295/2238-6416.v71i3.500
url https://www.revistadoilct.com.br/rilct/article/view/500
identifier_str_mv 10.14295/2238-6416.v71i3.500
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/500/409
https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/500/125
dc.rights.driver.fl_str_mv Direitos autorais 2017 Revista do Instituto de Laticínios Cândido Tostes
http://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Direitos autorais 2017 Revista do Instituto de Laticínios Cândido Tostes
http://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv ILCT
publisher.none.fl_str_mv ILCT
dc.source.none.fl_str_mv Journal of Candido Tostes Dairy Institute; v. 71, n. 3 (2016); 119-130
Revista do Instituto de Laticínios Cândido Tostes; v. 71, n. 3 (2016); 119-130
2238-6416
0100-3674
reponame:Revista do Instituto de Laticínios Cândido Tostes
instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
instname_str Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron_str EPAMIG
institution EPAMIG
reponame_str Revista do Instituto de Laticínios Cândido Tostes
collection Revista do Instituto de Laticínios Cândido Tostes
repository.name.fl_str_mv Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
repository.mail.fl_str_mv ||revistadoilct@epamig.br|| revistadoilct@oi.com.br
_version_ 1809738130043961344