“…During the manufacture of cheese as well as in the days following the manufacture of dry-salted cheese, the cheese structure is set up as pH-dependent interactions take place between the caseins and between the caseins and minerals (Boutrou & Gagnaire, 2001;Boutrou et al, 2002), and the caseins become more hydrated (Creamer, 1985;Guo & Kindstedt, 1995;Ramkumar, Campanella, Watkinson, Bennett, & Creamer, 1998). Recent studies have used nuclear magnetic resonance to explore changes in water distribution associated with increasing protein hydration in the days following cheese manufacture (Kuo, Gunasekaran, Johnson, & Chen, 2001) and during ripening (Godefroy, Korb, Creamer, Watkinson, & Callaghan, 2003).…”