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Composition, microstructure, and surface barrier layer development during brine salting.

C Melilli1, D Carcò, D M Barbano

  • 1CoRFiLaC, Regione Siciliana, 97100 Ragusa, Italy.

Journal of Dairy Science
|June 16, 2005
PubMed
Summary
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Brine salting Ragusano cheese creates a denser surface layer, reducing salt uptake. Higher brine concentrations significantly decrease surface porosity, impacting salt diffusion and creating a barrier layer.

Area of Science:

  • Food Science
  • Materials Science
  • Chemical Engineering

Background:

  • Brine salting is crucial for cheese preservation and flavor development.
  • Understanding surface changes during brining is key to controlling salt uptake and product quality.

Purpose of the Study:

  • To characterize surface chemical composition, porosity, and structure changes in brine-salted cheese.
  • To correlate these changes with salt uptake rates at different brine concentrations.

Main Methods:

  • Ragusano cheese blocks were immersed in saturated and 18% salt brines at 18°C for 12 days.
  • Analysis included moisture content, porosity, salt content, and microstructural examination using scanning electron microscopy.

Main Results:

Related Experiment Videos

  • Brine salting decreased overall moisture and porosity while increasing surface salt content.
  • Saturated brine resulted in significantly lower surface porosity (50.8% decrease) compared to 18% brine (29.2% decrease).
  • Cheese in saturated brine exhibited slower salt uptake and lower salt-in-moisture content at the surface.

Conclusions:

  • A critical brine concentration exists above which a surface barrier layer significantly impedes salt uptake.
  • The formation of a compact casein matrix microstructure at the surface limits salt diffusion more than macro channel changes.
  • Further high-resolution studies are needed to fully elucidate the role of the smaller pore structure in salt diffusion limitation.