This news article was originally written in Spanish. It has been automatically translated for your convenience. Reasonable efforts have been made to provide an accurate translation, however, no automated translation is perfect nor is it intended to replace a human translator. The original article in Spanish can be viewed at Llega un nuevo queso bajo en sal y con ácidos omega-3 y omega-6
Azti-Tecnalia has foreseen to establish contacts with companies of the dairy sector interested in producing and commercialise the new cheese
It arrives a new low cheese in salt and with acids omega-3 and omega-6
A low cheese in salt, whose animal fat has been substituted by vegetal fat without cholesterol and with sour grasos omega-3 and omega-6, is the result of an investigation llevar by the Area of New Foods of Azti-Tecnalia. The innovative product presents a nutritional profile balanced and healthy, very recommended for the population of age advanced and people with hipertensión. In addition to his alimentary properties, the cheese has been subjected to catas with distinct types of consumers that have appreciated his characteristics of flavour, aroma and texture.
The challenge of the researchers of Azti-Tecnalia has consisted in developing a new method of manufacturing of the cheese that allow to increase the nutrients bioactivos and reduce the no wished compounds, like the saturated fat and the salt. To attain a product the healthiest possible from the nutritional punto, has substituted the fat butírica –portion fat of the milk– by a rich vegetal fat in sour grasos omega-3 and omega-6 and without cholesterol.
The reduction of sodium has attained substituting the chloride sódico (common salt) by chloride potásico. With the end that the final product show the salty flavour typical of the cheese, in place of the salty traditional that llevar during the manufacturing, the technicians of Azti-Tecnalia have developed a process of salty that llevar once that the cheese is dry. The new procedure allows to contribute the characteristic salty flavour at the same time that it can control of form more precise the quantity of salt that incorporates to the cheese.
The new cheese has subjected to distinct studies with heterogeneous groups of consumers, with results very satisfactory regarding flavour, aroma and texture. The people that have participated in the catas and sensory analyses find the very recommended product for the consumption and value positively his healthy properties.
The investigation has had the collaboration of the Basque companies Cheeses Ibar and Gomiztegi, and has developed inside the Program Saiotek, funded by the Department of Industry, Innovation, Trade and Tourism of the Basque Government.
technology transfer in a centre of reference
The transfer of new technologies to companies of the alimentary sector is one of the purposes of the Unit of Alimentary Investigation of Azti-Tecnalia. To this end, the foundation has foreseen to establish contacts with companies of the dairy sector interested in producing and commercialise the new cheese. It treats of a product of course healthier, differentiated in the market and with big potential between consumers with specific nutritional needs.
Azti-Tecnalia, technological centre expert in Marine and Alimentary Investigation, is a Foundation whose aim is the social development and improvement of the competitiveness in his sectors of performance, the sea and the foods, by means of the investigation and technological innovation. The Unit of Alimentary Investigation has his headquarters in Derio (Biscay), in an innovative building that incorporates the services and installations more advanced, with the aim to offer the best service in R&D for the industry of feeds itción.
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