Salt in cheese: What are the differences between dry-salting and brine-salting?

Cheese Problems Solved

Volumn , Issue , 2007, Pages 84-86

  Guinee, T P ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

DAIRIES;

EID: 84904377225     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845693534.80     Document Type: Chapter

References (5)

1. Geurts T.J., Walstra P., Mulder P. Transport of salt and water during salting of cheese. 1. Analysis of the processes involved. Neth. Milk Dairy J 1974, 28:102-129.
2. Guinee T.P. Salting and the role of salt in cheese. Int. J. Dairy Technol 2004, 57:99-109.
3. Guinee T.P., Fox P.F. Transport of sodium chloride and water in Romano-type cheese slices during brining. Food Chem 1986, 19:49-64.
4. Morris H.A., Guinee T.P., Fox P.F. Salt diffusion in Cheddar cheese. J. Dairy Sci 1985, 68:1851-1858.
5. Sutherland B.J. Control of salt absorption and whey drainage in Cheddar cheese manufacture. Austr. J. Dairy Technol 1974, 29:86-93.