Evolution of various salt concentrations in the moisture and in the outer layer and centre of a model cheese during its brining and storage in an ammoniacal atmosphere

Abstract

The evolution of various salt concentrations in moisture and in the outer layer and centre of a model cheese during brining and storage in an ammoniacal atmosphere was studied. During brining, calcium, magnesium, potassium, inorganic phosphate and citrate ions entered the brine with a slight decrease in their contents in the moisture. In parallel, sodium and chloride were incorporated in outer layer and in the moisture of gel. Then, during storage of this model gel in an ammoniacal atmosphere, calcium, magnesium, inorganic phosphate and citrate ions migrated to the outer layer of gel and consequently underwent a decrease in their concentrations in the moisture and the centre of the gel. These migrations are related to the formation of pH gradient in the gel which induce precipitations of these ions in the outer layer. In parallel, sodium, potassium and chloride were rapidly present uniformly in the different parts of the gel. The model cheese potentialities are also discussed. © Inra/Elsevier, Paris.