A multi-component approach to salt and water diffusion in cheese

Mark Payne, K.R. Morison

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

A theoretically based model was developed using the Maxwell-Stefan equation to predict the salt gain and moisture loss of cheese during brine salting. The model was used to predict changes in the salt and moisture profile, and dimensions of the cheese. The best solutions were obtained when the diffusivities were made functions of porosity and salt concentration. For Gouda cheese the predicted moisture and salt/moisture profiles were within 0.6% moisture and 0.3% salt/moisture of published experimental data. The model predicted an overall gain in salt of 1.55% by weight, an overall reduction in moisture from 43.4 to 41.0%, a mass loss of 1.5% and a volume reduction of 2.6% after 8 days of brining. (C) 2000 Published by Elsevier Science Ltd. All rights reserved.
Original languageEnglish
JournalInternational Dairy Journal
Volume9
Issue number12
Pages (from-to)887-894
ISSN0958-6946
DOIs
Publication statusPublished - 1999
Externally publishedYes

Keywords

  • FOOD
  • WHITE CHEESE
  • ION-EXCHANGE
  • cheese
  • diffusion
  • sodium chloride
  • Maxwell-Stefan
  • Food Science
  • Agriculture, Biology and Environmental Sciences
  • Cheese
  • Diffusion
  • Sodium chloride
  • cheese moisture
  • food analysis
  • model
  • porosity
  • salinity
  • salt
  • Gouda cheese dairy product
  • mathematical model
  • Maxwell-Stefan equation mathematical equation
  • salt 7647-14-5 diffusion
  • water 7732-18-5 diffusion
  • 04500, Mathematical biology and statistical methods
  • 10060, Biochemistry studies - General
  • 13502, Food technology - General and methods
  • Computational Biology
  • brine salting food processing method
  • Foods
  • Models and Simulations
  • BRINING
  • CHEESE
  • CHLORIDES
  • DIFFUSION
  • DIFFUSIVITY
  • MODELLING
  • MOISTURE
  • MOISTURE CONTENT
  • NACL
  • SALT
  • Milk and dairy products

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