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Salt Diffusion in Cheddar Cheese¹

Department of Food Chemistry, University College, Cork, Ireland

ABSTRACT

Salt changes in Cheddar cheese made intentionally with poor salt distribution and in model systems have been determined. Salt equilibrium was not attained within blocks of Cheddar cheese during 24 wk ripening. Diffusion of salt from milled salted curd into unsalted curd in a model system likewise was very slow with a steep salt gradient still existing after 56 d.

In contrast, salt diffusion in 2 x 2 x 6-cm pieces of Cheddar curd was rapid with equilibration in about 48 h. Also, salt diffusion into unsalted discs (7.4 diameter by 2 cm thick) of curd from salted discs of curd was rapid.

Brine salting of Cheddar cheese showed that the diffusion coefficient was directly related to moisture content and was consistent with those obtained in other cheeses.

Reasons for a slow rate of salt equilibration in nonbrine-salted Cheddar cheese are proposed.

¹ Scientific Journal Series Paper No. 13,828, Minnesota Agricultural Experiment Station, St. Paul 55108.

² Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul 55108.