Reduction of Sodium and Fat Levels in Natural and Processed Cheeses: Scientific and Technological Aspects

Abstract

The various types of cheese are nutrient-dense foods that are good sources of calcium, phosphorus, and protein. They are also important ingredients in many highly consumed foods such as pizza, cheeseburgers, and sauces. However, they are also perceived as being high in fat and sodium. Consumers have indicated that they would like to continue utilizing cheese in their diet but would prefer to have lower-fat and lower-sodium products. Fat and salt are important elements in the flavor, texture, food safety, and overall acceptability of cheese. Alternatives to fat and salt are being investigated but have not been found to be acceptable, especially in those products that meet the FDA's definition of low-fat and/or low-sodium. This review is primarily a report on the current status of research to develop desirable cheeses with low-fat and/or low-sodium, their regulatory and labeling status, consumer acceptability, and challenges for further efforts.

Effect of salt and fat reduction on the composition, lactose metabolism, water activity and microbiology of Cheddar cheese

“…The current study focussed on reducing salt by 30 and 50% in FF (33%), RF (22%) and HF (16%) Cheddar cheeses, in line with an evolving interest in consumer demand and development of reduced-salt, reduced-fat cheeses (Johnson et al 2009). …”

“…Extensive research has been undertaken to determine the effects of reducing fat content and means to improve the quality of reduced-fat cheese varieties such as Cheddar and Mozzarella Rogers et al 2009;Rudan et al 1999;Sánchez-Macías et al 2010;van Hekken et al 2007). The key approaches have been reviewed by Johnson et al (2009) and Møller (2012) and include reducing the volume fraction of the casein network by increasing moisture level or the inclusion of filler materials such as microparticulated whey proteins and hydrocolloid-based materials; reducing the degree of casein cross-linking through reduction in calcium phosphate level; increasing casein hydrolysis; the use of improved starter culture and starter-culture adjuncts, increasing proteolysis and adding fat-derived flavours. Similarly, the effects of reducing salt content have been extensively reported, with most emphasis on full-fat cheese (Arboatti et al 2014;Czarnacka-Szymani and Jezewska-Zychowicz 2015;Ganesan et al 2014;Lu and McMahon 2015;Ma et al 2013;Murtaza et al 2014;Pastorino et al 2003;Rulikowska et al 2013).…”

“…Overall, cheese even at relatively high per capita consumption rates (15 kg per annum) contributes <10% of dietary sodium. Nevertheless, cheese is perceived as having high levels of fat and sodium (Johnson et al 2009). Consequently, manufacturers in pursuit of greater market share continue to develop and improve reduced-fat or reduced-salt variants of the major cheese varieties such as Cheddar.…”

Storage changes in low sodium-processed Mozzarella cheese prepared using potassium-based emulsifying salts

“…Several researchers have attempted to reduce the amount of salt addition in processed cheese, but such approaches have increased proteolysis and acidity resulting in a soft, pasty, and/or bitter cheese (Johnson et al 2009). It also effects protein hydration which has major influence on the structure, physico-chemical stability, and physical properties of cheese.…”

Effect of Reduced Sodium Cheese on the Growth of Pathogenic Bacteria and Inactivation of Listeria Innocua Using Supercritical Fluid Extraction With Co2

“…Cheese is a complex food that provides nutrients necessary for a healthy diet, containing 9% protein, 11% phosphorus, and 27% of calcium (Johnson, Kapoor, McMahon, McCoy, & Narasimmon, 2009). Daily, Americans-depending on age and gendershould consume 2-3 cups of dairy products to meet with Dietary Guidelines for Americans and MyPlate Food Guidance System (Bentley, 2014).…”