The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheese

Ferrão, Luana Limoeiro; Ferreira, Marcus Vinícius S.; Cavalcanti, R. M.; Carvalho, Ana Flávia Azevedo; Pimentel, Tatiana Colombo; Silva, Hugo L.A.; Silva, Ramón; Esmerino, Erick A.; Neto, Roberto P.C.; Tavares, Maria Inês B.; Freitas, Mônica Q.; Menezes, Jaqueline Correia Villaça; Cabral, Lúcio Mendes; Moraes, Jeremias; Silva, Márcia C.; Mathias, Simone Pereira; Raices, Renata S.L.; Pastore, Gláucia Maria; Cruz, Adriano G.

doi:10.1016/j.foodres.2018.02.018

Cited by 96 publications

(44 citation statements)

References 35 publications

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“…Quantitative descriptive analysis (QDA) is a tool for measuring and optimizing the sensory attributes of different products (Ferrão et al, 2018). QDA qualifies the type and quantifies the intensity of sensory properties immediately after sensory stimulation (Stone & Sidel, 2004).…”

Section: Resultsmentioning

confidence: 99%

Physical-chemical and microbiological quality of milk and cheese of goats fed with bidestilated glycerin

et al. 2021

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The objective of this study was to evaluate the effects of replacing corn with bidistilled glycerin from the biodiesel industry on the physicochemical, microbiological, and sensory quality of milk and goat cheese. Twelve Saanen multiparous goats weighing 40 ± 6 kg and 30 ± 5 days of lactation were used. The physicochemical parameters analyzed were: fat (%), non-fat solids (%), protein (%), lactose (%), salts (%), relative density at 15/15 °C (gmL-1), index cryoscopic (°C), electrical conductivity (mScm-1), pH and acidity. The milk from each treatment was used to make the rennet cheese. The physicochemical variables: pH, lipids, ESD, and cheese yield had a significant effect (P < 0.05) for the increasing use of bidistilled glycerin in the goat feeding. The pH, acidity, EST, ESD, and yield variables presented linear regressive effect and lipids quadratic regressive effect. The softness sensory attribute had a significant effect (P < 0.05) for the increasing levels of bidistilled glycerin in the goat diet; the softness decreased as the glycerin level increased. Bi-distilled glycerin, when inserted in the diets of dairy goats at increasing levels, promotes a reduction in the lipid content of milk, consequently affecting the cheese yield and the sensory softness parameter.

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Section: Resultsmentioning

confidence: 99%

Physical-chemical and microbiological quality of milk and cheese of goats fed with bidestilated glycerin

et al. 2021

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“…Strategies to reduce the table salt in cheese can be traced back to 1980s, with first approach by decreasing the rate of NaCl addition. Reducing the rate of NaCl addition (Schroeder, Bodyfelt, Wyatt, & McDaniel, ; El‐Bakry, Beninati, Duggan, O'Riordan, & O'Sullivan, ; McCarthy, Wilkinson, Kelly, & Guinee, , ). Partial or complete removal of table salt with other salts like KCl, CaCl2, or MgCl2 (Ayyash & Shah, , , , ; McMahon et al., ; Chavhan, Kanawjia, Khetra, & Puri, ). Partial or complete removal of salts with flavor‐enhancing substances and bitter blocker (Grummer, Bobowski, Karalus, Vickers, & Schoenfuss, ; Khetra, Kanawjia, & Puri, ; Khetra, Kanawjia, Puri, Kumar, & Meena, ). Application of alternate processes such as reverse osmosis, ultrafiltration, and high hydrostatic pressure (Kosikowski, ; Karimi, Mortazavian, & Karami, ; Ozturk, Govindasamy‐Lucey, Jaeggi, Johnson, & Lucey, ). Modifications in cheese‐making process (Grummer et al., ). Partial or complete removal of emulsifying salts of sodium with potassium‐based emulsifying salts (Schatz, Hoffmann, Schrader, & Maurer, ; Chavhan et al., ; Nogueira et al., ). Application of hydrocolloids (Černíková et al., ; Ferrão et al., ; Cankurt, ). …”

Section: Introductionmentioning

confidence: 99%

Reduced‐sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety

Bansal

Mishra

2020

Comp Rev Food Sci Food Safe

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Sodium chloride (NaCl) universally well‐known as table salt is an ancient food additive, which is broadly used to increase the storage stability and the palatability of foods. Though, in recent decades, use of table salt in foods is a major concern among the health agencies of the world owing to ill effects of sodium (Na) that are mostly linked to hypertension and cardiovascular diseases. As a result, food scientists are working to decrease the sodium content in food either by decreasing the rate of NaCl addition or by partial or full replacement of NaCl with other suitable salts like potassium chloride (KCl), calcium chloride (CaCl2), or magnesium chloride (MgCl2). However, in cheese, salt reduction is difficult to accomplish owing to its multifaceted role in cheese making. Considering the significant contribution in dietary salt intake (DSI) from cheese, researchers across the globe are exploring various technical interventions to develop reduced‐sodium cheeses (RSCs) without jeopardizing the quality and safety of cheeses. Thus, the purpose of this study is to provide an insight of NaCl reduction on sensory, physicochemical, and technofunctional attributes of RSCs with an aim to explore various strategies for salt reduction without affecting the cheese quality and safety. The relationship between salt reduction and survival of pathogenic and spoilage‐causing microorganisms and growth of RSCs microflora is also discussed. Based on the understanding of conceptual and applied information on the complex changes that occur in the development of RSCs, the quality and safety of RSCs can be accomplished effectively in order to reduce the DSI from cheese.

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“…Sodium reduction and the use of probiotic cultures may be an effective alternative for the production of a potentially functional cheese. Sodium reduction, addition of xylooligosaccharides, yeast extract and arginine were also explored by Ferrão et al () in requeijão cremoso processed cheese, another typical Brazilian cheese. These authors demonstrated that it was possible to manufacture a potentially prebiotic cheese with 50% Na reduction and 80% fat reduction that showed comparable physicochemical, rheological and sensory characteristics to the full‐fat, regular‐salt product.…”

Section: Introductionmentioning

confidence: 99%

Salt reduction in film‐ripened, semihard Edam cheese

Hoffmann

Luzzi

Steffens

et al. 2019

Int J of Dairy Tech

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As a potential measure to improve public health, this study aimed to reduce the sodium (Na) content of film-ripened, semihard Edam cheese to ≤0.4 g Na/100 g (≤1 g NaCl/100 g), while retaining typical quality and safety characteristics. For this, mineral salt substitutions containing potassium (K) were compared with simple NaCl reduction in brine, alongside an adjustment of starter cultures in an effort to enhance taste. Desired Na and K values were achieved, and microbial quality was not compromised in Na-reduced Edam after six weeks of ripening. However, all Na-reduced cheeses tasted bitter and were therefore organoleptically unsatisfactory.

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The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheese

Cited by 96 publications

References 35 publications

Physical-chemical and microbiological quality of milk and cheese of goats fed with bidestilated glycerin

Physical-chemical and microbiological quality of milk and cheese of goats fed with bidestilated glycerin

Reduced‐sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety

Salt reduction in film‐ripened, semihard Edam cheese

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