Novel approaches to reduce salt intake with cheese consumption in daily diet

Year 2023, Volume: 25 Issue: 1, 386 - 402, 16.01.2023

Nihal Kanat Lütfiye Yılmaz Ersan

https://doi.org/10.25092/baunfbed.1170699

Abstract

It is known that a high intake of salt in the daily diet has negative effects on health. It has been reported that the amount of salt must be reduced consumption in the daily diet by the World Health Organization. There are different approaches to reducing the amount of salt in cheese, which is a food product with high salt content. Since salt is an important ingredient affecting the structural and sensory properties of cheese, the processes applied to reduce the amount of salt are considered as critical stages in production. In order to reduce the amount of salt, different alternative methods can be applied alone or in combination. In this article, it is aimed to give information about alternative methods applied to reduce the salt amount used in cheese production and the effects of these methods on the properties of the product.

Keywords

Cheese, Salt, Reduction of Sodium

Günlük diyette peynir tüketimi ile tuz alımının azaltılmasına yönelik güncel yaklaşımlar

Abstract

Günlük diyet ile fazla miktarda alınan tuzun sağlık üzerine olumsuz etkileri olduğu bilinmektedir. Dünya Sağlık Örgütü tarafından da günlük diyet ile alınan tuz miktarının azaltılması gerekliliği bildirilmiştir. Yüksek tuz içeriğine sahip bir gıda ürünü olan peynirde tuz miktarının azaltılmasına yönelik farklı yaklaşımlar söz konusudur. Tuz, peynirin yapısal ve duyusal özelliklerini etkileyen önemli bir bileşen olduğu için, tuz miktarının azaltılmasına yönelik uygulanan prosesler üretimde kritik aşamalar olarak kabul edilmektedir. Tuz miktarının azaltılması amacıyla farklı alternatif yöntemler tek başına ya da kombine halde uygulanabilmektedir. Bu makalede peynir üretiminde kullanılan tuz miktarının azaltılmasına yönelik uygulanabilecek alternatif yöntemler ve bu yöntemlerin ürünün özelliklerine etkileri hakkında bilgi verilmesi amaçlanmıştır.

Keywords

Peynir, Tuz, tuzun azaltılması

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