Analysis of moisture transfer in White cheese during brining

Moisture transfer in White cheese during brining was investigated at 2 brin e concentrations (15 and 20% m/m), each at 3 temperatures (4, 12.5, and 20 degrees C). Effective moisture diffusivity (D-eff) and convective mass tran sfer coefficient (k(c)') decreased during the first 3 d of the brining (Pha se 1) and then remained fairly constant (Phase 2). D-eff and k(c)' increase d with decreasing brine concentration and increasing temperature. During Ph ase 2, Deff was 1.96x10(-10) to 3.64x10(-10) m(2)/s (15% brine) and 1.69x10 (-10) to 3.09x10(-10) m(2)/s (20% brine) and k(c)' was 0.81x10(-6) to 1.49x 10(-6) m/s (15% brine) and 0.69x10(-6) to 1.41x10(-6) m/s (20% brine). Blot number (Bi) did not change with temperature and brine concentration. Bi wa s greater during Phase 1 than Phase 2. The large Bi during Phase 2 (Bi>200) suggests that moisture transfer in White cheese during brining is a diffus ion-controlled process.