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Saturday, December 29, 2012 ��� Daily News 5A Agriculture farm & ranch Scientists study Donations to scholarship auction how to reduce salt, but not flavor, in cheese By Mike Hughlett Star Tribune (Minneapolis) (MCT) From soup to nuts, supermarket shelves teem with products trumpeting their reduced-salt status. Not in the cheese cooler, though. University of Minnesota Assistant Prof. Tonya Schoenfuss is hoping to change that. Significantly reducing sodium in cheese ��� without ruining its taste and texture ��� has been particularly vexing for food scientists like Schoenfuss. She hasn't found the cure, but she's making progress. Using a potassium-based substitute, Schoenfuss and her lab team successfully cut sodium levels by 53 percent in cheddar cheese, publishing their results this year in a prominent dairy science journal. Schoenfuss is an assistant professor in UM's Department of Food Science and Nutrition, and her specialty is dairy, particularly cheese. "I'm a real cheese nerd and I love dairy products." Her dairy roots are deep. Schoenfuss grew up in a rural part of Southern California where her parents ran a nursery. Agriculture was a hobby. She raised four or five dairy goats and joined 4-H and Future Farmers of America. California is the nation's largest milk producer, and Schoenfuss got her bachelor's degree in dairy science in her home state at California Polytechnic State University. After her graduate work, including a Ph.D. from Louisiana State University, she landed a job in Minnesota at General Mills. The Golden Valley, Minn.-based food products giant makes Yoplait, one of the nation's top yogurts, and Schoenfuss went to work in product development. She helped create two drinkable yogurt items there. In 2008, when a food sciences post came up at UM's St. Paul campus, she jumped at it. She teaches courses in product development and other food science issues, and devotes lab time to cheese, particularly the salt conundrum. Low-sodium cheddar cheeses have been marketed for decades. But they "account for only a trivial percentage of total retail sales of cheddar cheese," the National Dairy Council said in comments earlier this year to the U.S. Department of Agriculture, which is seeking to reduce Americans' salt consumption. "The lack of consumer acceptance is indicated by the lack of market growth of the low-sodium cheese category," the dairy council wrote. But it's not for a lack of trying by cheesemakers. "Low is hard," Schoenfuss said. Salt acts not only to flavor cheese, but to preserve and give structure to it. "Cheese is basically this biochemistry thing going on, and salt helps control that," Schoenfuss said. Under federal rules, to qualify for a "reduced sodium" claim, a cheesemaker must cut sodium chloride by 25 percent. A "low-sodium" claim, rare commercially, often entails a significantly greater reduction, 55 percent in cheddar cheese. Schoenfuss' lab reduced sodium chloride in cheddar cheese by 53 percent, replacing the mineral in different trials with calcium chloride, magnesium chloride and potassium chloride. The first two were losers, leading to cheddar that was metallictasting and soapy. Potassium chloride, a sodium chloride replacement, can also impart a metallic or bitter flavor. But with the cheese cultures and production process Schoenfuss used ��� combined with the right amount of potassium chloride ��� the metallic flavor wasn't there. An independent taste panel found the potassium chloride cheddar not appreciably more bitter than a control cheddar made the conventional way, Schoenfuss' lab concluded. "Potassium chloride can be used successfully to achieve large reductions in sodium when replacing a portion of the (sodium chloride) in cheddar cheese," said a study published in the Journal of Dairy Science by Schoenfuss and four UM colleagues. She and her lab team are working on another cheddar study to advance the previous one. They've come across nothing patentable yet. But as Schoenfuss said, "We will be able to help the dairy industry make better tasting (low-sodium) stuff." The Over 25 years of experience STOVE JUNCTION Serving Butte, Glenn & Tehama Counties Tues-Sat 9am-5pm ��� Closed Sun & Mon 22825 Antelope Blvd., Red Bluff 530-528-2221 ��� Fax 530-528-2229 www.thestovejunction.com Barton Winter Classes RED BLUFF TIRES & AUTO REPAIR The North State���s premier supplier of stoves Don���t be left in the 5A>6! 20% OFF select models The Tehama County Cattlemen and CattleWomen Scholarship Auction has been donated a collectable by Terry Blake of The Sugar Shack. ���Joshua Abraham���s clay sculptures evoke warmth, humor and childlike innocence. The origin of Joshua���s clay pottery is from a time-honored Southwest tradition that began in prehistoric times. Joshua���s work is steeped in these traditions, and yet stretches beyond it, crossing cultural boundaries with an irreverent, elegant, playful handling of the form. They make you smile. Now days, that means a lot to people. ���First, they are humble, not trying to breech Courtesy photo some echelon of ���high Elllington Peek was taking bids at the 2012 Tehama County art��� refined sensibility Cattlemen and CattleWomen Scholarship Auction. that Joshua has honed sculpting clay for more $25 gift certificate for and beverages will be tificates at Alsco. than thirty-nine years. Steve and Peggy Zane food, and a $50 Cosmic available from Red Bluff ���Secondly, they are Elks Lodge. authentically handmade have given a Welcome bowling package. The Cattlemen are sellAllflex, USA donated Sign. A gift from Prairie in a world of mass production, and this careful Rose. A white and gold a 50 ml. Allflex repeater ing tickets for your choice pitcher and syringe gun and 2 ml of three guns. 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Jean horse items Ford, Norcal Antique Women convention in ���He has been from McCoy���s, Tractor & Engine Club, Santa Clara. featured in magWine tasting will be Growney Corning Ace George azines; SouthHardware and Motors, Elite Automo- enjoyed sampling wines west Profile, PM Orland Ace tive, Jack Stafford Insur- from Tehama Oaks VineMagazine, ance, Mt. Lassen Trout yard & Winery, Cline CelMcCall���s Christmas Spe- Hardware. Corning Lumber has Farms, Inc; and Mike lars, Burnsini and Anselcial, Santa Fe Circle Magazine, New Mexico Mag- given a $ 25 gift certifi- Rychard in memory of mo Vineyards. Olive Oil tasting will be furnished azine, Taos Magazine, cate. Dr. Greg Weber of Phil Rychard. The traditional $100 by Lucero Olive Oil and Cowboys & Indians Mag- Corning Veterinary Clinic has given a routine spay cash door prizes have Corning Olive Oil. azine. The co-chairmen of the been given Rabobank, ���His art collections or neuter. 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Past TCCA-TCCW mo Vineyards with your Scholarship recipients choice of activities (dinner, wine tasting, Nicki and Cheyenne overnight stay, sporting Humphrey have given a FRUIT TREE PRUNING clays, horseback riding, gift basket with cattle Sat., Jan. 5th at 10am and 1pm tours) donated by Ewing pour-on dewormer and 50 Wed., Jan. 9th at 11am Ranch, Hamilton Ranch, ml. automatic syringe. Sun., Jan. 13th at 1pm Three oil change Laura Clark DBA McGSat. Jan. 19th at 10am and 1pm lynn & Clark, Tom and coupons at Corning Sat., Jan. 26th at 10am and 1pm Chevrolet Buick. One galLinda McCay. CARE & PLANTING OR BARE ROOT Six hours of labor with lon of olives from Olive Sun., Jan. 6th at 1pm seven Red Bluff FFA offi- Hut, Corning. The Caf�� at cers. Alsco Inc. has Java Lanes and Java ROSE CARE & PRUNING donated four $50 gift cer- Lanes, Corning gave a Sat., Jan, 12th at 1pm Mon., Jan. 14th at 1pm COMPLETE AUTO REPAIR All makes and models. 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