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Observation on Delayed Salting of Brick Cheese ¹

University of Wisconsin, Madison, Wisconsin

ABSTRACT

Conclusions: Delayed salting as practiced in these experiments seems to have no real benefits to commend it to the practical operator. There is an apparent improvement in the body of the cheese at the end of the 14-day period during which the cheese is retained in the factory. By the time the cheese has been cured, however, this benefit has disappeared and the general quality of the resulting cheese is not as good as that of the cheese salted in the normal manner. The addition of salt soon after making probably establishes a desirable trend in flavor production and body changes in Brick cheese curd that does not happen when salting is delayed.

¹ Supported in part by the Kraft Cheese Company industrial fellowship.