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Modelling of salt transfer in white cheese during short initial brining.

Author(s) : TURHAN M.

Type of article: Article

Summary

Salt transfer in white cheese during initial short-term brining (1-3 days) was investigated at two concentrations of brine (150 and 200 g/kg) and at two temperatures (4 and 20 deg C). Two mathematical models were developed for the semi-infinite cheese geometry by neglecting and considering convective flow. Diffusion was the governing transport mode in the process. Brine concentration and temperature had insignificant and significant effects, respectively, on salt diffusivity in the cheese.

Details

  • Original title: Modelling of salt transfer in white cheese during short initial brining.
  • Record ID : 1997-3457
  • Languages: English
  • Source: Neth. Milk Dairy J. - vol. 50 - n. 4
  • Publication date: 1996
  • Document available for consultation in the library of the IIR headquarters only.

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