Dry salting of cheese Part I: Diffusion

Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C

Volumn 74, Issue 3, 1996, Pages 127-132

  Wiles, P G ^a   Baldwin, A J ^a  

^a NEW ZEALAND DAIRY RESEARCH INSTITUTE   (New Zealand)

Author keywords

Cheese salting; Diffusion; Variability

Indexed keywords

EID: 0039418932     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (14)

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3. Sutherland, B. J., 1977, Some observations on salt and moisture concentration gradients in Cheddar cheese, Aust J Dairy Technol, 32: 17-18.
4. Thomas, T. D. & Pearce, K. N., 1981, Influence of salt on lactose fermentation and proteolysis in Cheddar cheese. N Z J Dairy Sci & Technol, 16: 253-259.
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11. Winston, W. L., 1994, Operations Research - Applications and Algorithms, 3rd ed, (Duxbury Press, Belmont, California), 625.
12. Kreyzig, E., 1967, Advanced Engineering Mathematics, 2nd ed, (John Wiley & Sons, New York), 433.
13. Anson, M. L. and Northrop, J. H., 1937, The calibration of diffusion membranes and the calculation of molecular volumes from diffusion coefficients, J Gen Physiol, 20: 575-588.
14. Guinee, T. P. and Fox, P. F., 1993, Salt in cheese, in Cheese: Chemistry, Physics and Microbiology, Volume 1 - General Aspects, Fox, P. F., (Ed.), 2nd ed, (Chapman & Hall, London), 292-295.