Development of processed low-sodium Maasdam cheese

Melo, L.R.B.; Torres, F.R.; Guimarães, J.T.; Cortez, M.A.S.

doi:10.1590/1678-4162-12569

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Veterinary Medicine and Technology and Inspection of Animal Products • Arq. Bras. Med. Vet. Zootec. 74 (06) • Nov-Dec 2022 • https://doi.org/10.1590/1678-4162-12569 linkcopy

Development of processed low-sodium Maasdam cheese

[Desenvolvimento de queijo processado tipo Maasdam com baixo teor de sódio]

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ABSTRACT

The article assesses the effect of different potassium emulsifying salts concentrations on physicochemical, colorimetric, and texture characteristics of processed cheese manufactured using Maasdam. Except for pH, physicochemical parameters remained unchanged, but the gradual substitution of sodium emulsifying salts with potassium-based salts influenced color and texture. Treatments with at least 50% potassium salts showed a reduction of at least 30% of sodium. The sodium decrease allows the product's classification as processed cheese with low-sodium content (<140mg per 56.7g serving). The data obtained present substantial information that can help the dairy industries develop newly reduced-sodium products.

Keywords: dairy product; maasdammer; healthy eating; new product development; melting salts

Ingredients	T1	T2	T3	T4	T5
Maasdam cheese	44.0	44.0	44.0	44.0	44.0
Potable water	35.0	35.0	35.0	35.0	35.0
Milk cream (35%)	13.0	13.0	13.0	13.0	13.0
Skim powdered milk	6.8	6.8	6.8	6.8	6.8
Emulsifying salt commercial sodium based	1.2	0.9	0.6	0.3	-
Anhydrous monopotassium phosphate	-	0.3	0.6	0.9	1.2
Total	100	100	100	100	100

Formulation	Fat (g.100g^-1)	FDM (g.100g^-1)	Moisture (g.100g^-1)	pH	Sodium (mg.100g^-1)	Potassium (mg.100g^-1)
T1	17.80±0.110^a	45.21±0.243^a	60.61±0.269^ab	6.02±0.037^a	288.9±0.001^a	14.5±0.000^e
T2	17.85±0.156^a	45.47±0.498^a	60.74±0.310^a	5.93±0.042^b	249.0±0.000^b	20.6±0.003^d
T3	17.86±0.182^a	45.41±0.419^a	60.67±0.179^a	5.83±0.066^c	201.5±0.003^c	34.7±0.000^c
T4	17.91±0.167^a	45.43±0.310^a	60.50±0.327^ab	5.83±0.063^c	189.1±0.009^d	49.0±0.000^b
T5	17.94±0.125^a	45.12±0.096^a	60.29±0.232^b	5.88±0.034^bc	152.7±0.006^e	59.5±0.0001^a

Formulation	Sodium reduction	Sodium content per serving (56.7mg/2 oz)
T1	---	163.8
T2	13%	141.18
T3	30%	114.25
T4	34.5%	107.22
T5	47.1%	86.58

Formulation	L*	a*	b*	**YI
T1	99.71±0.044^b	0.73±0.015^a	25.13±0.010^b	36.01±0.024^b
T2	97.54±1.511^c	0.58±0.005^b	23.24±0.015^d	34.05±0.526^c
T3	101.06±0.146^a	0.60±0.010^b	27.02±0.018^a	38.20±0.054^a
T4	100.87±0.097^a	0.55±0.027^b	24.05±0.129^c	34.03±0.172^c
T5	94.83±0.112^d	0.21±0.007^c	24.79±0.024^bc	37.08±0.062^ab

Formulation	Hardness	Gumminess	Resilience
T1	671.044±127.48^c	692.10± 103.88 ^c	0.032± 0.006^a
T2	808.58±36.061^b	861.35±75.88^b	0.032±0.001^a
T3	287.15±57.325^e	303.87±53.890^e	0.020±0.004^b
T4	547.90±59.361^d	540.34±27,404^d	0.025±0.001^b
T5	1161.30±118.713^a	1174.81±99.625^a	0.032±0.003^b

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Universidade Federal de Minas Gerais, Escola de Veterinária Caixa Postal 567, 30123-970 Belo Horizonte MG - Brazil, Tel.: (55 31) 3409-2041, Tel.: (55 31) 3409-2042 - Belo Horizonte - MG - Brazil
E-mail: abmvz.artigo@gmail.com

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[TFN1] * The values are presented in g 100g-1