Effect of cheese composition and cheese-making conditions on salt and moisture transfer during brining

Using a model system, based on laboratory scale curd production, the influence of curd composition on salt uptake during brining was examined by varying the composition of milk or the cheese-making conditions. Cheese moisture, minerals and salt concentrations before and after brining were determined. Salt and moisture transfer was mainly driven by the initial curd moisture content. However, the approach used to vary the curd moisture seems to influence salt uptake. The rate of salt uptake was higher when the moisture content was increased by adding denatured whey protein than by decreasing the protein or fat concentration in milk. It was also higher when the moisture content was increased by reducing the cooking time than by reducing the cooking temperature or the pressing strength. These results suggest that salt uptake during brining could be controlled by the approach used to adjust the moisture content of cheese curd.