Salt Absorption by Cheddar Cheese Curd

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Abstract
Ab-sorption of NaCl by Cheddar cheese curd, was measured after different brine-salting treatments. The amount of salt absorbed by curd immersed in NaCl brines increased with increases in the surface/volume ratio of the curd, brine concentration, brine temperature between 80 and 110[degree]F and duration of immersion. A linear increase in salt absorption did not occur when the temperature of the curd was adjusted between 80 and 110[degree] F prior to brine salting. Minimum salt levels were obtained in curd at 90[degree]F. Loss of salt by pressing Cheddar curd was determined after applying dry salt or brine-salting pieces of curd to give approximately 1.9% salt in curd before pressing. The greatest loss of salt in both dry-salted and brine-salted curd occurred if the curd was pressed during the first 15 min. after salting. Lesser amounts were lost as the interval before pressing was increased up to 60 minutes. Dry-salted curd always contained 0.3-0.4% less salt than brine-salted curd,.

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