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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.

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Foram avaliados vários métodos de extração para os extratos hidroalcoólicos das folhas de "guaco" (Mikania glomerata Spreng.): maceração, maceração com ultra-som, infusão e extração por fluido supercrítico. Dentre os métodos estudados, a maceração com ultra-som proporcionou os melhores resultados, especialmente considerando-se a relação rendimento da extração/ tempo de extração. A cromatografia líquida de alta eficiência (CLAE) foi utilizada para determinar a concentração de cumarina nos extratos hidroalcoólicos das folhas de "guaco". A metodologia de análise desenvolvida utilizando CLAE mostrou ser sensível e reprodutível. Methods for preparation of hydroalcoholic extracts of "guaco" (Mikania glomerata Spreng.) leaves were compared: maceration, maceration under sonication, infusion and supercritical fluid extraction. Evaluation of these methods showed that maceration under sonication had the best results, when considering the ratio extraction yield/extraction time. A high performance liquid chromatography (HPLC) procedure for the determination of coumarin in these hydroalcoholic extracts of "guaco" leaves is described. The HPLC method is shown to be sensitive and reproducible.