Transport of sodium chloride and water in Romano cheese slices during brining

Guinee, Timothy P.; Fox, Pf

doi:10.1016/0308-8146(86)90127-5

Cited by 32 publications

(22 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These observations are similar to the results reported by Guinee and Fox (1985) for Romano cheese, and Robinson and Tamime (1996) for Feta cheese. Salt diffusion 2 /d has been established for NaC1 in cheese moisture.…”

Section: Results Insupporting

confidence: 92%

“…a,b,c Means within the same column without a common superscript are significantly different: ***P < 0.001. 1,2,3 Means within the same row without a common superscript are significantly different: ***P < 0.001; *P < 0.05. interface was observed by Guinee and Fox (1985) in brine-salted cheese. It was also evident that brining after salt stuffing (methods 5 & 6) caused a remarkable increase in the salt absorption due to higher salt availability, as mentioned earlier.…”

Section: Results Inmentioning

confidence: 90%

See 1 more Smart Citation

Effect of salting method on salt concentration in Dhaka cheese

Habib

2015

Progress. Agric.

View full text Add to dashboard Cite

This research was conducted to study the effect of salting method on salt concentration in Dhaka cheese. Dhaka cheese was made in the laboratory on pilot scale and salted either by dry salting, or salt stuffing, or brining, or their combinations. Two levels of dry salting was applied, 1% and 2%, w/w. The use of different salting method had a significant (P<0.001 to 0.05) influence on salt concentration, and distribution of salt between rind and core. Brined cheeses appeared attain a quick salt equilibrium as compared to other methods. Increasing salt content from 1 to 2% (w/w) increased the salt concentration (P <0.001). Combination of 2% (w/w) salt stuffing and brining showed significantly better (P <0.001) distribution of salt followed by only brining.Progressive Agriculture 26:79-84, 2015

show abstract

Section: Results Insupporting

confidence: 92%

Section: Results Inmentioning

confidence: 90%

Effect of salting method on salt concentration in Dhaka cheese

Habib

2015

Progress. Agric.

View full text Add to dashboard Cite

show abstract

“…The quantity of salt absorbed in brine‐salted cheeses increases with brining time, albeit at an ever‐diminishing rate, as the NaCl concentration gradient between the cheese moisture and the brine decreases (Geurts et al . 1980; Guinee and Fox 1986a,b; Melilli et al . 2003).…”

Section: Salt Absorption and Diffusion Into Cheesementioning

confidence: 99%

“…1965; Geurts et al . 1974; Guinee 1985; Chamba 1988; Guinee and Fox 1986a; Turhan and Kaletunç 1992). The increase is due partly to an increase in true diffusion and partly to an increase in the effective pore width of the protein matrix as nonsolvent water decreases with increasing temperature (Geurts et al .…”

Section: Salt Absorption and Diffusion Into Cheesementioning

confidence: 99%

“…Salt absorption increases with increasing surface area to volume (SA/V) ratio of the cheese (Breene et al . 1965; Gilles 1976; Guinee and Fox 1986a). This is most readily observed on comparing the rate of salt uptake by milled Cheddar curd chips and whole moulded cheeses (Brick, Emmental, Romano or blue‐type cheeses) in brine; in the former, salt absorption occurs from many surfaces simultaneously, and the time required to attain a fixed level of salt is very much less than that for brine‐salted moulded cheeses.…”

Section: Salt Absorption and Diffusion Into Cheesementioning

confidence: 99%

See 1 more Smart Citation

Salting and the role of salt in cheese

Guinee

2004

Int J of Dairy Tech

273

234

View full text Add to dashboard Cite

Salt levels in cheese range from ∼0.7% (w/w) in Swiss‐type to ∼6% (w/w) in Domiati. Salt has three major functions in cheese: it acts as a preservative, contributes directly to flavour, and is a source of dietary sodium. Together with the desired pH, water activity and redox potential, salt assists in cheese preservation by minimizing spoilage and preventing the growth of pathogens. The dietary intake of sodium in the modern western diet is generally excessive, being two to three times the level recommended for desirable physiological function (2.4 g Na, or ∼6 g NaCl per day). However, cheese generally makes a relatively small contribution to dietary sodium intake except if high quantities of high‐salt cheeses such as Domiati and feta are consumed. In addition to these functions, salt level has a major effect on cheese composition, microbial growth, enzymatic activities and biochemical changes, such as glycolysis, proteolysis, lipolysis and para‐casein hydration, that occur during ripening. Consequently, the salt level markedly influences cheese flavour and aroma, rheology and texture properties, cooking performance and, hence, overall quality. Many factors affect salt uptake and distribution in cheese and precise control of these factors is a vital part of the cheesemaking process to ensure consistent, optimum quality.

show abstract

Quality of the Brine

Bintsis¹

2006

Brined Cheeses

View full text Add to dashboard Cite

Transport of sodium chloride and water in Romano cheese slices during brining

Cited by 32 publications

References 4 publications

Effect of salting method on salt concentration in Dhaka cheese

Effect of salting method on salt concentration in Dhaka cheese

Salting and the role of salt in cheese

Quality of the Brine

Contact Info

Product

Resources

About