Hostname: page-component-848d4c4894-nr4z6 Total loading time: 0 Render date: 2024-06-12T10:07:17.809Z Has data issue: false hasContentIssue false
  • English
  • Français

Sodium chloride and moisture changes in Romano-type cheese during salting

Published online by Cambridge University Press:  01 June 2009

Timothy P. Guinee  and
Patrick F. Fox
Timothy P. Guinee
Affiliation:
Department of Dairy and Food Chemistry, University College, Cork, Irish Republic
Patrick F. Fox
Affiliation:
Department of Dairy and Food Chemistry, University College, Cork, Irish Republic
Get access Rights & Permissions [Opens in a new window]

Summary

The apparent diffusion coefficients for NaCl in Romano-type cheese salted by brining or dry salting were ∼0·23 cm2/d. A plot of the natural logarithm of % salt-in moisture against distance was almost linear, the slope of which is the distance over which the salt concentration decreases by a factor of 1/e (0·368). Such plots may be useful in predicting the concentration of NaCl at any point in the cheese after any period of brining. After 9 d brining, the water to salt flux (ratio of outflow of water to inflow of NaCl) decreased from 2·42 at the surface to ∼0·5 in the middle zone of the cheese and increased again to > 1 at greater distances from the cheese/brine interface.

Type
Original Articles
Information
Journal of Dairy Research , Volume 50 , Issue 4 , November 1983 , pp. 511 - 518
Copyright
Copyright © Proprietors of Journal of Dairy Research 1983

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Fox, P. F. 1963 Potentiometric determination of salt in cheese. Journal of Dairy Science 46 744–755CrossRefGoogle Scholar
Fox, P. F. 1975 Influence of cheese composition on quality, Irish Journal of Agricultural Research 14 33–42Google Scholar
Geurts, T. J., Walstra, P. & Mulder, H. 1974 Transport of salt and water during salting of cheese. 1. Analysis of processes involved. Netherlands Milk & Dairy Journal 28 102–109Google Scholar
Geurts, T. J., Walstra, P. & Mulder, H. 1980 Transport of salt and water during salting of cheese. 2. Quantities of salt taken up and of moisture lost. Netherlands Milk & Dairy Journal 34 229–254Google Scholar
Godinho, M. & Fox, P. F. 1982 Ripening of Blue cheese. Influence of salting rate on proteolysis. Milchwissenschaft 37 72–75Google Scholar
International Dairy Federation 1958 Determination of dry matter in cheese and processed cheese. Brussels: International Dairy FederationGoogle Scholar
Kosikowski, F. V. 1966 Cheese and fermented milk foods. Ilthaca, N.Y.: AuthorGoogle Scholar
Lelievre, J. & Gilles, J. 1982 The relationship between the grade (Product Value) and composition of young commercial Cheddar cheese. New Zealand Journal of Dairy Science & Technology 17 69–75Google Scholar
Mattick, J. F., Dohle, C. D. & Watrous, G. H. Jr 1951 Romano-type grating cheese. Pennsylvania Agricultural Experiment Station Bulletin no. 537.Google Scholar