Sodium chloride and moisture changes in Romano-type cheese during salting
- 1 February 1983
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 50 (4) , 511-518
- https://doi.org/10.1017/s002202990003274x
Abstract
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.This publication has 1 reference indexed in Scilit:
- Potentiometric Determination of Salt in CheeseJournal of Dairy Science, 1963