Effect of cheese composition and cheese-making conditions on salt and moisture transfer during brining

Using a model system, based on laboratory scale curd production, the influence of curd composition on salt uptake during brining was examined by varying the composition of milk or the cheese-making conditions. Cheese moisture, minerals and salt concentrations before and after brining were deter-mined. Salt and moisture transfer was mainly driven by the initial curd moisture content. However, the approach used to vary the curd moisture seems to influence salt uptake. The rate of salt uptake was higher when the moisture content was increased by adding denatured whey protein than by decreasing the protein or fat concentration in milk. It was also higher when the moisture content was increased by reducing the cooking time than by reducing the cooking temperature or the pressing strength. These results suggest that salt uptake during brining could be controlled by the approach used to adjust the moisture content of cheese curd.& nbsp;Crown Copyright (C) 2022 Published by Elsevier Ltd. All rights reserved.

Automated summary

This study examined the influence of curd composition on salt uptake during brining using a laboratory scale curd production model system. It was found that the initial curd moisture content was the main driving factor for salt and moisture transfer. The approach used to adjust the curd moisture content was also found to affect the rate of salt uptake, with higher rates observed when denatured whey protein was added or when the cooking time was reduced.