Calcium lactate as an attractive compound to partly replace salt in blue-veined cheese.

In addition to their high sodium content, cheeses are thought to induce an acid load to the body, which is associated with deleterious effects on consumers' health. Our objective was to explore the use of alkalinizing salts in partial substitution of NaCl to reduce both the sodium content and the acid-forming potential of cheese, without altering its sensory properties. Blue-veined cheeses were produced under industrial conditions, using brine salting followed by dry salting with a 4:1 (wt/wt) mixture of calcium lactate:NaCl or calcium citrate:NaCl. Sodium chloride was used in 2 granulometries: coarse (control treatment) and fine, to obtain homogeneous mixtures with the organic salts. Cheeses were then ripened for 56 d. No major appearance defects were observed during ripening. Calcium lactate substitution decreased the Na content of the cheese core by 33%, and calcium citrate substitution increased the citrate content of the cheese core by 410%, respectively, compared with fine NaCl. This study highlighted the substantial role of salt granulometry in sodium content, with the use of the coarse salt reducing the sodium content by 21% compared with fine salt. Sensory profiles showed nonsignificant differences in bitter and salty perceptions of salt-substituted cheeses with calcium lactate and calcium citrate compared with control cheeses. The use of calcium lactate should be considered to reduce the sodium content and improve the nutritional quality of cheeses while maintaining the sensory quality of the products. Alkalinizing organic salts could replace the acidifying salts KCl or CaCl2, which are currently used in salt replacement and are not recommended for consumers with renal disease. The method described here should be considered by cheese-making producers to improve the nutritional quality of cheese. Additional nutritional optimization strategies are suggested.

Evaluation of net acid generation pH as a single indicator for acid forming potential of rocks using geochemical properties.

The main purpose of this research was to evaluate the geochemical properties of rocks for a single indicator of acid-forming potential. The indicators, such as net acid generation (NAG), NAG pH and total S, were applied to 312 rock samples of various geological characteristics. Additional indicators, such as a Modified NAG pH, paste pH and available acid neutralizing capacity (ANC), were applied to 22 selected samples. Among them, NAG pH was considered the most plausible single indicator in evaluating acid-forming potential, as it is simple to measure, widely applicable to various samples and can be used to estimate the NAG value. The acid-forming potential of 287 samples (92% of samples examined in this research) was classified as either non-acid forming (NAF) or potentially acid forming (PAF) by NAG pH, with an NAF criteria of <3.21 and PAF of >4.52. The NAG pH was also a good estimate of the risk of short-term acid release when combined with paste pH information. However, application of NAG pH to coal mine wastes, with high organic carbon contents, produced erroneous results due to the generation of organic acid during the NAG test. In this research, a Modified NAG pH was assessed as an alternative to NAG pH in such situations.

Reliability improvement for predicting acid-forming potential of rock samples using static tests.

In predicting the acid-forming potential of rock samples, a combination of acid-base accounting (ABA) and net acid generation (NAG) tests has been commonly used. While simple and economical, this method sometimes shows low reliability such as categorizing certain samples as uncertain (UC). ABA and NAG tests were modified to selectively recover valid minerals in nature and substituted for the original tests. ABA test overestimated acid-producing capacity (in the case of weathered samples) and acid-neutralizing capacity (in the case of plagioclase-including samples) compared to the modified ABA test. NAG test yielded lower NAG pH compared to modified NAG test for samples with high total C content and low total S content. By comparing the correlation coefficients between acid generation amounts by the two evaluation methods, it was confirmed that modified evaluation method (MEM) has a much higher reliability (R 2 = 0.9582) than existing evaluation method (EEM) (R 2 = 0.5873). It was also concluded that exploiting advantages of both EEM and MEM is recommended where EEM is initially applied for general classification and a supplemented static test of MEM is executed for the purpose of correcting the error of UC categorized samples.

Draining and salting as responsible key steps in the generation of the acid-forming potential of cheese: Application to a soft blue-veined cheese.

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.