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

The evolution of various salt concentrations in moisture and in the outer l ayer and centre of a model cheese during brining and storage in an ammoniac al atmosphere was studied. During brining, calcium, magnesium, potassium, i norganic phosphate and citrate ions entered the brine with a slight decreas e in their contents in the moisture. In parallel, sodium and chloride were incorporated in outer layer and in the moisture of gel. Then, during storag e of this model gel in an ammoniacal atmosphere, calcium, magnesium, inorga nic phosphate and citrate ions migrated to the outer layer of gel and conse quently underwent a decrease in their concentrations in the moisture and th e centre of the gel. These migrations are related to the formation of pH gr adient in the gel which induce precipitations of these ions in the outer la yer. Ln parallel, sodium, potassium and chloride were rapidly present unifo rmly in the different parts of the gel. The model cheese potentialities are also discussed. (C) Inra/Elsevier, Paris.