Transport of sodium chloride and water in Gouda cheese as affected by high-pressure brining

International Dairy Journal

Volumn 9, Issue 8, 1999, Pages 569-576

  Messens, Winy ^a   Dewettinck, Koen ^a   Huyghebaert, André ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Brining; Gouda cheese; High pressure

Indexed keywords

BRINE; CHEESE; FOOD ANALYSIS; SODIUM CHLORIDE; TRANSPORT KINETICS; WATER;

EID: 0032878706     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(99)00126-0     Document Type: Article

References (18)

1. Geurts T.J., Walstra P., Mulder H. Transport of salt and water during salting of cheese. 1. Analysis of the processes involved. Netherlands Milk and Dairy Journal. 28:1974;102-129.
2. Geurts T.J., Walstra P., Mulder H. Transport of salt and water during salting of cheese. 2. Quantities of salt taken up and of moisture lost. Netherlands Milk and Dairy Journal. 34:1980;229-254.
3. Guamis B., Trujillo A.J., Ferragut V., Chiralt A., Andres A., Fito P. Ripening control of Manchego type cheese salted by brine vacuum impregnation. International Dairy Journal. 7:1997;185-192.
4. Guinee T.P. Studies on the movements of sodium chloride and water in cheese and the effects thereof on cheese ripening. Thesis. 1985;484 University College Cork, Ireland.
5. Guinee T.P., Fox P.F. Salt in cheese. physical, chemical and biological aspects Fox P.F. Cheese. chemistry, physics and microbiology vol. 1:1987;251-297 Elsevier, London.
6. International Dairy Federation (1982). Cheese and processed cheese. Determination of the total solids content. Reference method. Brussels: IDF (FIL-IDF International Standard no. 4A).
7. International Dairy Federation (1986). Cheese and processed cheese. Determination of fat content. Gravimetric method. Reference method. Brussels: IDF (FIL-IDF International Standard no. 5B).
8. International Dairy Federation (1989). Determination of pH. Brussels: IDF (FIL-IDF International Standard no. 115A).
9. International Dairy Federation (1993) Milk. Determination of nitrogen content. Brussels: IDF (FIL-IDF International Standard no. 20B).
10. Luna J.A., Chavez M.S. Mathematical model for water diffusion during brining of hard and semi-hard cheese. Journal of Food Science. 57(1):1992;55-58.
11. Messens W., Dewettinck K., Van Camp J., Huyghebaert A. High pressure brining of Gouda cheese and its effect on the cheese serum. Lebensmittel-Wissenschaft und-Technologie. 31:1998;552-558.
12. Morris H.A., Guinee T.P., Fox P.F. Salt diffusion in Cheddar cheese. Journal of Dairy Science. 68:1985;1851-1858.
13. Ohmiya K., Kajino T., Shimizu S., Gekko K. Dissociation and reassociation of enzyme-treated caseins under high pressure. Journal of Dairy Research. 56:1989;435-442.
14. Pollman R.M. Atomic absorption spectroscopic determination of calcium and magnesium and colorimetric determination of phosphorus in cheese. collaborative study Journal of the Association of Official Analytical Chemists. 74(1):1991;27-31.
15. Tauscher B. Pasteurization of food by high pressure. chemical aspects Zeitschrift für Levensmittel-Untersuchung und-Forschung. 200:1995;3-13.
16. Torres-Mora, M. A., Soeldner, A., Ting, E. Y., Hawes, A. C. O., Aleman, G. D., Bakski, G. S., McManus, W. R., Hansen, C. L., & Torres, J. A. (1996). Early microstructure changes in Cheddar cheese and the effects of high pressure curd processing. Book of Abstracts of Institute of food technologists annual meeting, New Orleans, USA, 9, 1082-1236.
17. Van Camp J., Huyghebaert A. Pressure-induced gel formation of a whey and haemoglobin protein concentrate. Lebensmittel-Wissenschaft und-Technologie. 28:1995;111-117.
18. Yokoyama, H., Sawamura, N., & Motobayashi, N. (1992). Method for accelerating cheese ripening. European patent application EP 0 469 857 A1.