The influence of milk heat treatments on salt diffusion in cheese

Abstract

The main purpose of this research was to investigate salt diffusion in Edam cheese types with different milk heat treatments: (65°C/20 min; 75°C/10 min; 85°C/5 min; 95°C/ 5 min). The influence of salting time and slice thickness on salt and water diffusion were investigated. Cheeses produced from milk subjected to more severe heat treatment showed faster salting process and higher final salt concentration. However, increase of the severity milk heat treatment yielded in less water expulsion during salting process. .

U radu je ispitana kinetika difuzije soli pri soljenju sireva edamskog tipa sa različitim režimima termičke obrade mleka i to: 65°C/20 min; 75°C/10 min; 85°C/5 min; 95°C/5 min. Proučen je uticaj vremena soljenja i debljine uzorka sira na dinamiku kretanja soli i vode kroz sirno testo. Ustanovljeni su uticaji različitih termičkih tretmana na tok difuzije soli i poređeni sa rezultatima kontrolnog sira odnosno sira proizvedenog na tradicionalan način. Svi uzorci proizvedeni od mleka termički tretiranog na višim temperaturama, na kraju soljenja (240 min) pokazuju veću koncentraciju soli i veći sadržaj vode u odnosu na kontrolni sir. .