<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1659-1321</journal-id>
<journal-title><![CDATA[Agronomía Mesoamericana]]></journal-title>
<abbrev-journal-title><![CDATA[Agron. Mesoam]]></abbrev-journal-title>
<issn>1659-1321</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Costa Rica]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1659-13212017000100024</article-id>
<article-id pub-id-type="doi">10.15517/am.v28i1.21909</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[La sal en el queso: diversas interacciones]]></article-title>
<article-title xml:lang="en"><![CDATA[Salt in cheese: several interactions]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramírez-Navas]]></surname>
<given-names><![CDATA[Juan Sebastián]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aguirre-Londoño]]></surname>
<given-names><![CDATA[Jessica]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aristizabal-Ferreira]]></surname>
<given-names><![CDATA[Víctor Alexander]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Castro-Narváez]]></surname>
<given-names><![CDATA[Sandra]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad del Valle Escuela de Ingeniería de Alimentos ]]></institution>
<addr-line><![CDATA[Cali ]]></addr-line>
<country>CO</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Santiago de Cali Programa de Química ]]></institution>
<addr-line><![CDATA[Cali ]]></addr-line>
<country>CO</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Santiago de Cali Programa de Química ]]></institution>
<addr-line><![CDATA[Cali ]]></addr-line>
<country>CO</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Santiago de Cali Programa de Química ]]></institution>
<addr-line><![CDATA[Cali ]]></addr-line>
<country>CO</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2017</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2017</year>
</pub-date>
<volume>28</volume>
<numero>1</numero>
<fpage>303</fpage>
<lpage>316</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_arttext&amp;pid=S1659-13212017000100024&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_abstract&amp;pid=S1659-13212017000100024&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_pdf&amp;pid=S1659-13212017000100024&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El objetivo de este trabajo fue analizar el efecto de la sal sobre algunas propiedades físicas del queso, su interacción con los componentes del queso, y el efecto del contenido de sodio sobre la salud de los consumidores. La sal es un ingrediente importante, ya que determina en gran parte la calidad del producto y la aceptación del consumidor. El salado del queso tiene influencia en la calidad debido a sus efectos sobre la composición, el crecimiento microbiano y la actividad enzimática. Ejerce una influencia significativa sobre la reología y textura, así como en la maduración, principalmente a través de sus efectos sobre la actividad del agua. Los niveles de sal en queso van desde aproximadamente 0,6% p/p hasta aproximadamente 7% p/p. Debido a que el consumo de queso está aumentando en todo el mundo, se debe dar importancia a la reducción de la sal sin afectar su consumo. Entre las estrategias que se han planteado con tal fin está la sustitución parcial de la sal por otros compuestos. Pero el inconveniente de la sustitución del NaCl es su efecto sobre las propiedades sensoriales, la composición química, la proteólisis y la textura del queso. Otra interesante alternativa para el reemplazo del NaCl, es el uso de la tecnología de membranas para obtener permeado rico en sales provenientes del lactosuero; la adición de estas sales en la elaboración quesera, produce quesos bajos en sodio, con buena textura.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The objective of this study was to analyze the effect of salt on some of the physical properties of cheese, its interaction with the cheese&#8217;s ingredients, and the effect of sodium content on consumers&#8217; health. Salt is an important ingredient as -in a large extent- it determines the quality of the product and its acceptance by the consumer. The saltiness of the cheese influences its quality due to its effects on the composition, microbial growth and enzyme activity. It exerts a significant influence on its rheology and texture, as well as on its maturation, mainly through its effects on water activity. Salt levels in cheese range from 0.6% w/w NaCl to approximately 7% w/w NaCl. Given that cheese consumption is increasing worldwide, it is important to consider reducing its salt levels in a way that does not affect its consumption. Partial substitution of salt with other components/ingredients is among the strategies that have been considered in order to reduce salt levels. However, the disadvantage of replacing NaCI is its effect on the sensory properties, chemical composition, proteolysis and texture of cheese. Another interesting alternative to replacing NaCI is the use of membrane technology to obtain a rich permeate in salts that come from whey. The addition of these salts in the cheese processing produces low-sodium cheeses with good texture.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[subproductos de leche]]></kwd>
<kwd lng="es"><![CDATA[propiedades organolépticas]]></kwd>
<kwd lng="es"><![CDATA[cloruro sódico]]></kwd>
<kwd lng="es"><![CDATA[salud]]></kwd>
<kwd lng="en"><![CDATA[milk byproducts]]></kwd>
<kwd lng="en"><![CDATA[organoleptic properties]]></kwd>
<kwd lng="en"><![CDATA[sodium chloride]]></kwd>
<kwd lng="en"><![CDATA[health]]></kwd>
</kwd-group>
</article-meta>
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