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academies
March 07-09, 2019 | London, UK
2
nd
International Conference on
7
th
International Conference on
Food Safety and Hygiene
Nutrition, Food Science and Technology
Joint Event
&
Journal of Food Technology and Preservation | Volume 3
Monitoring of the salt content in cheese and the other dairy products designated for Pre-school
children
Zuzana Dicakova
University of Veterinary Medicine and Pharmacy, Slovakia
T
he salt is the most famous flavouring of foodstuff, an
important preservative and a necessary supplement for
healthy functioning of the organism. However, over average
use of salt is a risky factor which influences health of not
only adults but children as well. Our usual diet is fairly rich in
salt content, whose daily intake doubles the recommended
dose. According to recommendations for children under 15
years old, the daily intake of salt should range from 0.5 g/day
to 2 g/day, including salt contained in dairy products, meat
products, bakery products and many others. Nowadays,
daily salt intake exceeds recommended standards. The
recommended maximum of daily salt intake for pre-school
children is up to 2 g. Our interest is primarily focused on milk
products, especially cheese, how they are involved in the salt
income. The problem of our era is that the range of dairy
products is immensely broad, and no literature or experts
knows which specific cheeses are the most suitable for
certain age categories. In the sales network, we encounter a
number of different types of cheeses, whose graphic design
evokes that this cheese is suitable for children, but is it really
so? Based on this fact, we experimentally determined the
salt content in cheeses and the other dairy products which
used to be consumed by children in Slovakia, and the results
were compared with the salt content given on the product
packaging. The amount of salt was determined by titration
through the argentometric method. Based on determined
salt concentrations, appropriate portions of each kind
of cheese were designed for preschool kids to meet the
requirements of healthy nutrition. From our calculations, we
can see that choosing the right kind of cheese is important to
meet the recommended standards. With a suitable cheese,
the proportion of salt in dairy products can be reduced up to
2.5 times. By giving specific examples to parents we can help
them choose foods that meet healthy eating requirements
for children. The eating habits created in childhood are very
important, so it is essential to monitor the family-friendly
assortment as well as school meals.
Speaker Biography
Zuzana Dicakova holds PhD in food hygiene from University of Veterinary Medicine
and Pharmacy in Košice, Slovakia, where she was employed as a researcher and now
as a teacher at the department of food hygiene and technology. She is a guarantor
of teaching subjects: food chemistry, food nutrition assessment and production
technology and quality of saccharides. Her main research focuses on the hygiene
and technology of food of animal origin with relation to amino acid composition
and biogenic amines formation. As a member of research teams participated
in the determination of amines in meat, meat and dairy products and fish in
various national projects related to food hygiene. She deals with the composition
of foods with a focus on salt content. Dr. Zuzana Dicakova is also involved in
sensory analysis of food and specification of honey based on its colour spectrum.
She also works as a tutor of Slovak and foreign students and she is author/co-
author of five textbooks and manuals relating to food hygiene and food chemistry.
e:
Zuzana.Dicakova@uvlf.skZuzana Dicakova
, J Food Technol Pres, Volume 3
DOI: 10.4066/2591-796X-C1-005