Fynbo cheese NaCl and KCl changes during ripening

ZORRILLA, SE; RUBIOLO, AC

JOURNAL OF FOOD SCIENCE

Institute of Food Technologists

Lugar: Chicago; Año: 1994 vol. 59 p. 972 - 975

0022-1147

In a model study we assumed that the cheese is a homogeneous solid with nonuniform initial concentration distributions, cheese surfaces are rendered impermeable after brining, and the generalized Fick's law form is valid for expressing the diffusive fluxes of solutes. NaCl and KCl concentrations at selected positions during distribution in Fynbo cheese kept at 12°C, after salting 10 hr in a brine of 100 g NaCl/L and 100 g KCl/L at the same temperature, were determined experimentally and compared with predicted values with the model at different storage times up to 30 days. Homogeneous distribution of solutes was reached at 20 days ripening, as predicted by the model and verified experimentally.