Desenvolvimento de queijo minas frescal com baixo teor de sódio

Abstract

The cheese is a food of high nutritional value, but it has as a component in high amounts can cause damage to health, sodium chloride which is responsible for the total amount of water body, but inappropriate amount as excess, can lead to health problems, such as hypertension. The objective of this study was to develop a fresh cheese with low sodium content. The microbiological analysis indicated that the developed product has shelf life of only 14 days. The physical and chemical analyzes indicated that the product was within legal standards. The test showed that the product was well accepted by the judges.