Cheese Consumption In Brazil

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Cheese is one of the most ancient forms of food. Consumption of cheese dates back to 7000 years BC. Nowadays, cheese is consumed in a large quantity worldwide; however, the amount consumed varies from country to country. In European countries, the average annual consumption is 20 kg, while in Brazil it is around 2.3 kg. The cheese consumption by Brazilians is increasing, but the consumption level is still low as compared to Argentina or European countries (Perry, 2004 and Walter et al., 2008). In the world’s context, cheese consumption has increased in many countries over the last decade, regardless of the socioeconomic condition of the nation. The total cheese production was 17,778 million tons in 2004. This corresponded to an increase of…show more content…
Nevertheless, over the past few years, the use of cheese in gastronomical preparations and as an ingredient has increased significantly. The versatility of cheese with varied consistencies, colors and flavors offers a large array of possibilities of use in various lines of foods service sector, in addition to the possibility of being applied in a variety of cuisine (Farke, 2004). In Brazil, although there has been a decrease in the production of cheese in the last five years (1796 thousand tons in 2001 against 1685 thousand tons in 2005), there has been an increase of 31.6% in the sales revenue. The consumption of cream cheese has increased from 7% to 17% in that period and the Frescal Minas cheese dropped from 84% to 75% (Bourroul, 2006). More recent data indicates that Brazil produced more than 1000 tons from January to November, 2006, which is equivalent to revenues of almost R$24 million. Technology has been employed to manage the processing of food with the purpose of retaining desired nutrients, as well as removing undesired components. With the increased individual’s need for health management using commercial food, the international market of special food production has shown the highest growth worldwide (Walter, Schimid, Steber, & Wermüler…show more content…
These sectors are being forced to reduce the salt content through Public Health Bureau campaigns, and through health warnings via media (Brandsma, 2006 and Dewitt, 2008). In the American diet, dairy products contribute to approximately 11% of the total sodium intake and in the United Kingdom, milk and dairy products contribute to 8% of the total salt intake in the diet (Henderson et al., 2003). Furthermore, depending on the type of cheese, the consumption of a 40 g portion may provide 10% of the total recommended daily intake of salt (considering daily intake of 8 g of salt) (Saint-Eve, Lauvejat, Magnan, Déléris, & Souchon, 2009). This shows the relevance of cheese as a source of sodium for human population. Reducing the amount of sodium chloride in cheese represents a great challenge for the industry, since salt exerts specific functions such as taste, body, texture and shelf life extension and its consumption is directly related to lifestyle, psychological, social, economical, cultural, sensory and technological factors (Purdy & Armstrong, 2007). Moreover, consumers desire the amount of salt as a characteristic of each type of cheese, but they are also concerned about having varied options of cheese with lower amounts of sodium (Johnson & Paulus,

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