Application of the Response Surface Analysis Method to the Study of Salt and Water Profiles in Goat's Cheese Salted in Layers

Abstract

With the purpose of determining sodium chloride and water distribution profiles, a series of analyses were carried out on goat's cheese that had been salted by a traditional method from the province of Jujuy (Argentina). This process consists of distributing layers of dry salt between layers of curd of a constant height during the moulding operation. The sodium chloride and water concentration profiles were analyzed in relation to the height and distance of the cheese samples from the center. The response surface analysis methodology was used to interpret the results. The highest water concentration was obtained in the lower external zone, this being connected to the gravitational effect of syneresis and its contact with the cheese inside the container. In the sodium chloride profile, it was observed that the upper zone of the cheese presented the concentration furthest from the average value. This indicates that salt and water distribution can be improved by increasing the frequency of turning the cheeses after salting.3 Corresponding

Salt influence on surface microorganisms and ripening of soft ewe cheese

“…From the equilibrium point onwards, NaCl concentration in cheese rind was slightly lower than in cheese core, showing at 30 d a reverse concentration gradient throughout the cheese. The lower values for the salt content could be due to surface drying (Guinee & Fox, 1983), which increases the percentage of salt in moisture (% S/M) in the outside layers, and thus salt migration towards the more humid portions (Santapaola et al 2012). This is in agreement with differences in moisture levels shown in Table 3, especially at 30 d.…”