{"id":21763,"date":"2020-08-10T17:48:09","date_gmt":"2020-08-10T17:48:09","guid":{"rendered":"https:\/\/elregionalvm.com.ar\/noticias-villa-maria\/?p=21763"},"modified":"2020-08-10T17:48:27","modified_gmt":"2020-08-10T17:48:27","slug":"unvm-buscan-reducir-el-sodio-en-quesos-blandos","status":"publish","type":"post","link":"https:\/\/elregionalvm.com.ar\/noticias-villa-maria\/unvm-buscan-reducir-el-sodio-en-quesos-blandos\/","title":{"rendered":"UNVM: buscan reducir el sodio en quesos blandos"},"content":{"rendered":"\n<p>Una investigaci\u00f3n de la Universidad Nacional de Villa Mar\u00eda (UNVM) busca disminuir el nivel de sodio en quesos del tipo porsalut, cremoso y cuartirolo.<\/p>\n\n\n\n<p>La intenci\u00f3n es lograr beneficios para la salud de los consumidores, sin que se vea afectado el sabor del producto final.<\/p>\n\n\n\n<p>Es que el consumo de este tipo de derivados l\u00e1cteos representa casi el 50% del consumo de quesos en las personas en Argentina.<\/p>\n\n\n\n<p>El estudio es realizado desde el Instituto de Ciencias B\u00e1sicas y Aplicadas de la Universidad Nacional de Villa Mar\u00eda<\/p>\n\n\n\n<p>\u201cEl principal objetivo consiste en desarrollar y optimizar los procesos de salado en quesos, reemplazando el sodio por el cloruro de potasio sin alterar las caracter\u00edsticas del producto\u201d, coment\u00f3 el ingeniero en Alimentos Tom\u00e1s Gill.<\/p>\n\n\n\n<p>El profesional se incorpor\u00f3 al proyecto de investigaci\u00f3n que lleva adelante esta l\u00ednea de trabajo, en el marco de una beca doctoral del Conicet, bajo la direcci\u00f3n del doctor Alejandro Lespinard.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/i0.wp.com\/elregionalvm.com.ar\/noticias-villa-maria\/wp-content\/uploads\/2020\/08\/Tomas-Gill.jpg?resize=1024%2C768&#038;ssl=1\" alt=\"\" class=\"wp-image-21766\" srcset=\"https:\/\/i0.wp.com\/elregionalvm.com.ar\/noticias-villa-maria\/wp-content\/uploads\/2020\/08\/Tomas-Gill-scaled.jpg?resize=1024%2C768&amp;ssl=1 1024w, https:\/\/i0.wp.com\/elregionalvm.com.ar\/noticias-villa-maria\/wp-content\/uploads\/2020\/08\/Tomas-Gill-scaled.jpg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/elregionalvm.com.ar\/noticias-villa-maria\/wp-content\/uploads\/2020\/08\/Tomas-Gill-scaled.jpg?resize=768%2C576&amp;ssl=1 768w, https:\/\/i0.wp.com\/elregionalvm.com.ar\/noticias-villa-maria\/wp-content\/uploads\/2020\/08\/Tomas-Gill-scaled.jpg?resize=1536%2C1152&amp;ssl=1 1536w, https:\/\/i0.wp.com\/elregionalvm.com.ar\/noticias-villa-maria\/wp-content\/uploads\/2020\/08\/Tomas-Gill-scaled.jpg?resize=2048%2C1536&amp;ssl=1 2048w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><figcaption><em>Tom\u00e1s Gill sostiene que la sustituci\u00f3n con cloruro de potasio presenta varias ventajas. <\/em><\/figcaption><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Beneficios para la salud<\/strong><\/p>\n\n\n\n<p>La relevancia de este avance desarrollado en los laboratorios de la UNVM radica en la posibilidad de introducir en el mercado local y regional una alternativa de quesos blandos que resulten beneficiosos para la salud de los consumidores.<\/p>\n\n\n\n<p>\u201cEn este \u00faltimo tiempo se han publicado diversos estudios que dan cuenta de que la ingesta de sodio se ha duplicado respecto a la recomendada por la Organizaci\u00f3n Mundial de la Salud (OMS), contribuyendo as\u00ed al desarrollo de patolog\u00edas tales como la hipertensi\u00f3n arterial, accidentes cerebrovasculares y osteoporosis\u201d, explic\u00f3 Gill.<\/p>\n\n\n\n<p>\u201cFrente a esta problem\u00e1tica, la sustituci\u00f3n con cloruro de potasio representa una alternativa con doble ventaja. Por un lado, sustituye al sodio disminuyendo las contraindicaciones de este mineral, y por el otro favorece en la reducci\u00f3n de la presi\u00f3n arterial que afecta a nuestro organismo\u201d, agreg\u00f3.<\/p>\n\n\n\n<p>Gill es dirigido y co-dirigido por los doctores y docentes del Instituto de B\u00e1sicas Alejandro Lespinard y Mario Lanteri, respectivamente. Adem\u00e1s, cuenta con colaboraci\u00f3n del ingeniero en alimentos Emiliano Bad\u00edn, la ingeniera qu\u00edmica Milagros Mercatante y el magister Hern\u00e1n Allasia.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Una investigaci\u00f3n de la Universidad Nacional de Villa Mar\u00eda (UNVM) busca disminuir el nivel de sodio en quesos del tipo porsalut, cremoso y cuartirolo. La intenci\u00f3n es lograr beneficios para la salud de los consumidores, sin que se vea afectado el sabor del producto final. Es que el consumo de este tipo de derivados l\u00e1cteos [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":21765,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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