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.

中文翻译：

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欧姆加热不会影响Minas Frescal奶酪的生化特性，但会降低健康Wistar大鼠的尿酸水平。

这项研究的目的是评估用巴氏消毒的牛奶或经过欧姆加热的牛奶生产的米纳斯·弗雷斯卡奶酪（2 g，共15天）的食用量对大鼠健康指标（生化，血液和尿酸水平）的影响，以及奶酪的身份变量和蛋白水解指数。研究了三组大鼠（每组n = 6），如下：对照组，不食用奶酪（CON），给老鼠喂米纳斯·弗雷斯卡尔奶酪，该奶酪采用常规技术（PC，72-75°C，巴氏杀菌）处理15 s ），然后给老鼠喂食用牛奶制成的米纳斯·弗雷斯卡尔奶酪，该奶酪经过欧姆加热（OHC，8 V / cm，72至75°C持续15 s）。欧姆加热并没有改变奶酪的大量营养素含量（水分，脂肪，蛋白质），但是蛋白水解指数却有所增加。对于两种奶酪，饲料摄入量（139至143 g / d），耗水量（196至206 mL / d）或最终动物体重（236至252 g）均未观察到显着差异，血液学变量也未发现变化（计数红血球，血红蛋白，白细胞和血小板）或大鼠的钾，钙，镁，尿素，肌酐，总胆固醇，高密度脂蛋白胆固醇，血糖和胆红素（总，直接和间接）水平。此外，两种奶酪均导致血清甘油三酸酯减少，单核细胞，嗜酸性粒细胞和嗜碱性粒细胞含量增加。但是，食用OHC会导致钠，尿酸和淋巴细胞水平降低。目前的结果表明，在米纳斯·弗雷斯卡尔奶酪加工中的欧姆加热对健康大鼠的健康具有积极的影响。