title: Draining and salting as responsible key steps in the generation of the acid-forming potential of cheese: Application to a soft blue-veined cheese.
abstract: A disregarded nutritional feature of cheeses is their high acid-forming potential when ingested, which is associated with deleterious effects on consumers' health. This work aimed to characterize the acid-forming potential of a blue-veined cheese during manufacturing to identify the main steps of the process involved in this phenomenon. Sampling was performed on 3 batches at 10 steps of the cheese-making process: reception of raw milk, pasteurization, maturation of milk, coagulation, stirring, draining of the curds, and 4 ripening stages: 21, 28, 42, and 56d. The acid-forming potential of each sample was evaluated by (1) the calculation of the potential renal acid load (PRAL) index (considering protein, Cl, P, Na, K, Mg, and Ca contents), and (2) its organic anion content (lactate and citrate), considered as alkalinizing elements. Draining and salting were identified as the main steps responsible for generation of the acid-forming potential of cheese. The draining process induced an increase in the PRAL index from 1.2mEq/100g in milk to 10.4mEq/100g in drained curds due to the increase in dry matter and the loss of alkaline minerals into the whey. The increase in PRAL value (20.3mEq/100g at d 56) following salting resulted from an imbalance between the strong acidogenic elements (Cl, P, and proteins) and the main alkalinizing ones (Na and Ca). Particularly, Cl had a major effect on the PRAL value. Regarding organic anions, draining induced a loss of 93% of the citrate content in initial milk. The lactate content increased as fermentation occurred (1,297.9mg/100g in drained curds), and then decreased during ripening (519.3mg/100g at d 56). This lactate level probably helps moderate the acidifying potential of end products. Technological strategies aimed at limiting the acid-forming potential of cheeses are proposed and deserve further research to evaluate their nutritional relevance.
authors.affiliation: Clermont University, VetAgro Sup, UPSP n°2011-03-100, CALITYSS, 89 avenue Europe, F-63370 Lempdes, France.
authors.forename: Ecaterina
authors.initials: E
authors.lastname: Gore
authors.affiliation: Clermont University, VetAgro Sup, UPSP n°2011-03-100, CALITYSS, 89 avenue Europe, F-63370 Lempdes, France. Electronic address: julie.mardon@vetagro-sup.fr.
authors.forename: Julie
authors.initials: J
authors.lastname: Mardon
authors.affiliation: Clermont University, VetAgro Sup, UPSP n°2011-03-100, CALITYSS, 89 avenue Europe, F-63370 Lempdes, France.
authors.forename: Annick
authors.initials: A
authors.lastname: Lebecque
mesh_terms: D000818:Animals; D002118:Calcium / Q000032:analysis; D002611:Cheese / Q000032:analysis*; D002713:Chlorine / Q000032:analysis; D019343:Citric Acid / Q000032:analysis; D005504:Food Analysis; D005511:Food Handling / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid / Q000032:analysis; D008274:Magnesium / Q000032:analysis; D008892:Milk / Q000737:chemistry; D008894:Milk Proteins / Q000032:analysis; D061352:Pasteurization; D010758:Phosphorus / Q000032:analysis; D011188:Potassium / Q000032:analysis; D012492:Salts / Q000032:analysis*; D012964:Sodium / Q000032:analysis
chemical_list: D008894:Milk Proteins; D012492:Salts; D010758:Phosphorus; D019343:Citric Acid; D019344:Lactic Acid; D002713:Chlorine; D012964:Sodium; D008274:Magnesium; D011188:Potassium; D002118:Calcium
keywords: acid-forming potential; blue-veined cheese; cheese-making process; draining; salting