Cheese Consumption
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
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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 2008).
In the present situation, salt content in food is the main focus of attention of the world’s food industry, especially in the dairy, meat and cereal sectors. 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
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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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