Determination of sodium and lactose content in Mozzarella and Colonial cheese consumed in Southwestern Paraná
DOI:
https://doi.org/10.14295/2238-6416.v71i3.528Keywords:
intolerância, sal, hipolactasia, lácteo.Abstract
Research has indicated that Brazilian cheeses have high salt content, which can be seen as a public health problem due to the large consumption of these products by the population. In addition, few studies have evaluated the lactose content in cheese. Moreover, the introduction of new products lactose free in the market is large. Cheeses commonly have low lactose content, in this way, for some types of cheese, the development of product lines that are low or free from lactose is justified, but this is not true for all varieties of cheese, as they have been observed. The objective of this study was to determine the levels of lactose and sodium in the main types of cheese consumed in southwestern Paraná, Mozzarella and Colonial cheese. Samples from three different brands of each type of cheese were collected. Analyzes for the determination of lactose, sodium chloride, pH and acidity were carried out. The results show that the sodium content of cheese analyzed are high, which can bring harm to the health of consumers. It can also be observed that there is great variation between different brands of cheese as the sodium content. The average lactose content was higher for mozzarella cheese compared to colonial cheeses. The cheeses have a low lactose content, and therefore can be consumed by most lactose-intolerant people. Moreover, for these types of cheese, it is not necessary to develop lines of products “lactose free”.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.
