Sodium reduction in dairy products: a review of alternatives used to reduce salt in cheese and butter
DOI:
https://doi.org/10.14295/2238-6416.v76i4.872Keywords:
sodium, NaCl, sodium substitute, salt, hypertension, sodium chloride.Abstract
Excessive sodium intake is associated with cardiovascular disease. To improve population health, in Brazil and worldwide, food scientists are looking for technological alternatives for the partial or total reduction of sodium chloride (NaCl), one of the major contributors to sodium consumption. Salt is very important for the microbiological, physicochemical, and sensory characteristics of food, so its removal is a great challenge for the food industry. Among the foods focused on reducing sodium are some dairy products. This article aims to carry out a literature review of research focused on sodium reduction in cheese and butter and their solutions to meet the demands.
Downloads
Published
Issue
Section
License
Term of Responsibility and Transference of Author Rights
The undersigned authors of the article entitled "INSERT TITLE" declare to have read and approved all the manuscript. The authors agree to submit it to the Journal of Candido Tostes Dairy Institute for evaluation and possible publication as true, authentic, and original results. This statement implies that the manuscript, regardless of language, was not submitted to other journals with the same purpose. The authors acknowledge that will be required to provide retractions or corrections of errors related to the article, if necessary. The authors are aware of the guidelines and editorial policy of the Journal and assign copyright to the Journal of Candido Tostes Dairy Institute with the exclusive right to print, publish and sell the product worldwide, in all languages and media. Therefore, it is forbidden to authors reproduce wholly or partially the submitted manuscript in any other part or media, print or electronic. Thus, the authors declare that accepts to transfer the rights of graphic reproduction to the Journal of Candido Tostes Dairy Institute in the case of the article with the above title (or title that later come to be adopted, to meet the suggestions of the editors and reviewers) will be published in the Journal of Candido Tostes Dairy Institute. In addition, the authors agree to appoint _(name)___________ as the corresponding author.
This term should be signed by all authors in the order of authorship, stating:
Date;
Authors name without abbreviation;
Document number;
Title/position of each author;
e-mail; and
the area for evaluation of the paper.
