Modelling of salt transfer in white cheese during short initial brining

Netherlands Milk and Dairy Journal

Volumn 50, Issue 4, 1996, Pages 541-550

  Turhan, Mahir ^a  

^a MERSIN UNIVERSITY   (Turkey)

Author keywords

Cheese; Salt transfer

Indexed keywords

EID: 0039108514     PISSN: 0028209X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (8)

1. T. J. Geurts, P. Walslra, & H. Mulder. Transport of salt and water during salting of cheese. 1. Analysis of the process involved. Nelh. Milk & Dairy J. 28 (1974) 102-129.
2. T. P. Guinée & P. F. Fox. Sodium chloride and moisture changes in Romano-type cheese. J. Dairy Res. 50(1983) 511-518.
3. J. A. Luna & J. A. Bressan. Mass transfer during brining of Cuartirolo Argentino cheese. J. Food Sei. 51 (1986)829-831.
4. S. E. Zorrilla & A. C. Rubiolo. Modeling NaCl and KC1 movement in Fynbo cheese during salting. J. Food Sei. 59 (1994) 976-980.
5. Orion Research Inc. Guide to food and beverage analysis, Form OGFBA/4890, Boston. (1984).
6. Middle East Technical University Computer Center, Program NLMM-Nonlinear Mathematical Modelling, Ankara. (1979).
7. R. Stahl & M. Loncin. Prediction of diffusion in solid foodstuffs. J. Food Proc. & Preserv. 3 (1979)213-223.
8. M. Turhan & G. Kaletunç. Modeling of salt diffusion in white cheese during long-term brining. J. Food Sei. 57 (1992) 1082-1085.