Queijo coalho com teor reduzido de sódio.

Abstract

The sodium reduction has become a global trend in processed foods, depending on their relationship with the increase in blood pressure and cardiovascular disease. Regulatory Agencies seek to minimize the concentrations of sodium consumed daily by the population, and ultimately influence the industries to have to reduce the use of sodium chloride in food. The curd cheese is one of the most widespread and most traditional cheese produced in northeastern Brazil, in recent years there has been an increase in consumption in all Brazilian states. According to this scenario, this work aimed at evaluating the physical and chemical properties and functional curd cheese made with different concentrations of sodium chloride (Standard, 24%, 39% and 56% reduction from the default). The results obtained, evaluated parameters indicate that reductions studied were viable, and that industry can and should use - them so that we can consume healthier products reducing the disease burden caused by excess sodium ingested in food.