A multi-component approach to salt and water diffusion in cheese

A theoretically based model was developed using the Maxwell-Stefan equation to predict the salt gain and moisture loss of cheese during brine salting. The model was used to predict changes in the salt and moisture profile, an d dimensions of the cheese. The best solutions were obtained when the diffu sivities were made functions of porosity and salt concentration. For Gouda cheese the predicted moisture and salt/moisture profiles were within 0.6% m oisture and 0.3% salt/moisture of published experimental data. The model pr edicted an overall gain in salt of 1.55% by weight, an overall reduction in moisture from 43.4 to 41.0%, a mass loss of 1.5% and a volume reduction of 2.6% after 8 days of brining. (C) 2000 Published by Elsevier Science Ltd. All rights reserved.