Modelling average concentrations of salt and salt substitute in partial or total volumes of semihard cylindrical cheeses

International Journal of Food Science and Technology

Volumn 33, Issue 6, 1998, Pages 501-508

  Zorrilla, Susana E ^a   Rubiolo, Amelia C ^a  

^a NONE

Author keywords

Fynbo cheese; Potassium chloride; Ripening; Salt substitute; Semisolid foods; Sodium chloride

Indexed keywords

EID: 0032245182     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.1998.00196.x     Document Type: Article

References (7)

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2. Geurts, T.J., Walstra, P. & Mulder, H. (1974). Transport of salt and water during salting of cheese. 1. Analysis of the processes involved. Netherlands Milk and Dairy Journal, 28, 102-129.
3. Geurts, T.J., Walstra, P. & Mulder, H. (1980). Transport of salt and water during salting of cheese. 2. Quantities of salt taken up and moisture lost. Netherlands Milk and Dairy Journal, 34, 229-254.
4. Toor, H. L. (1964a). Solution of the linearized equations of multicomponent mass transfer: I. American Institute of Chemical Engineers Journal, 10, 448-455.
5. Toor, H.L. (1964b). Solution of the linearized equations of multicomponent mass transfer: II. Matrix methods. American Institute of Chemical Engineers Journal, 10, 460-465.
6. Zorrilla, S.E. & Rubiolo, A.C. (1994a). Modeling the Movement of NaCl and KCl Movement in Fynbo Cheese during Salting. Journal of Food Science, 59, 976-980.
7. Zorrilla, S.E. & Rubiolo, A.C. (1994b). Fynbo cheese NaCl and KCl changes during ripening. Journal of Food Science, 59, 972 975.