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Review of Foreign Dairy Literature

Connecticut Agricultural College

ABSTRACT

VAN DER BURG, B., L.i., Laboratory of Dairy Manufacturing and Dairy Science of the College of Agriculture, Wageningen, Holland. Determination of the Per Cent of Salt in Cheese. As published in the Journal of Microbiology and Hygiene of Comparative Tropical Medicine of Parasitic and Infectious Diseases, vol. ix, no. 3.

In this paper the author calls attention to the fact that salt plays a very important rôle in cheese. He explains, that salt exerts not only a direct influence on the flavor of cheese, but that it also indirectly affects it, by producing a preferential media for certain microörganisms. The microorganisms occurring in freshly made cheese vary as to their sensitiveness to a certain per cent brine solution. By this means, cheese ripening is controlled through the per cent of salt in the moisture of the cheese or in other words the concentration of the salt brine.

In the third place, according to the author, salt also exerts an influence on the body and texture of the curd, as the readiness with which the paracasein absorbs and retains moisture, besides depending on the acidity, is also dependent, as shown by Van Dam, on the concentration of the salt.