Ohmic heating does not influence the biochemical properties of Minas Frescal cheese but decreases uric acid levels in healthy Wistar rats

Ramon S. Rocha, Ramon Silva, Jonas T. Guimarães, Celso F. Balhtazar, Marcello R. Silveira, Aline A. Martins, Vitória P. Rojas, Juliana S. Graça, Tatiana C. Pimentel, Erick A. Esmerino, Anderson S. Sant'Ana, Daniel Granato, Mônica Q. Freitas, Márcio E. Barros, Márcia C. Silva, Adriano G. Cruz

Research output: Contribution to journalArticlepeer-review

Abstract

The objective of this study was to evaluate the effects of the consumption of Minas Frescal cheese (2 g for 15 d) produced with pasteurized milk or milk subjected to ohmic heating on the health variables (biochemical, hematological, and uric acid levels) of rats, as well as on the identity variables and proteolysis indices of cheese. Three groups of rats (n = 6 per group) were studied, as follows: control group, without cheese consumption (CON), rats fed Minas Frescal cheese produced with milk pasteurized by conventional technology (PC, 72 to 75°C for 15 s), and rats fed Minas Frescal cheese produced with milk subjected to ohmic heating (OHC, 8 V/cm, 72 to 75°C for 15 s). Ohmic heating did not alter the macronutrient levels (moisture, fat, protein) of the cheeses, but an increase in the proteolysis index was observed. For both cheeses, no significant differences were observed for feed intake (139 to 143 g/d), water consumption (196 to 206 mL/d), or final animal weight (236 to 252 g), and no changes were detected in hematological variables (counts of red blood cells, hemoglobin, leukocytes, and platelets) or levels of potassium, calcium, magnesium, urea, creatinine, total cholesterol, high-density lipoprotein cholesterol, blood glucose, and bilirubin (total, direct, and indirect) of rats. In addition, both cheeses led to a reduction of serum triglycerides and an increase in monocyte, eosinophil, and basophil levels. However, consumption of OHC resulted in decreased sodium, uric acid, and lymphocyte levels. The present results suggest that ohmic heating in the processing of Minas Frescal cheese has positive effects on the health of healthy rats.

Original languageEnglish
Pages (from-to)4929-4934
Number of pages6
JournalJournal of Dairy Science
Volume103
Issue number6
DOIs
Publication statusPublished - Jun 2020
Externally publishedYes

Keywords

  • Minas Frescal cheese
  • ohmic heating
  • rats
  • uric acid

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