Abstract
The process of pickling cheeses is an important industrial operation that actively affects proteolytic transformations with a ripening of cheese mass. The correction of the mass fraction of table salt in cheese mass allows adjusting the activity of the development of lactic acid microorganisms of a starter in it, which greatly affects the formation of sensorial, physical and chemical parameters of the finished product. Determination of the mass fraction of the table salt is an integral part of techno-chemical control of cheese production and requires significant promptness. Standardized methods for determining the mass fraction of the table salt in cheese mass are associated with time consuming laboratory studies (“Method with the silver nitrate”, “Method with a cationite”, etc.). The method of determining the content of table salt in the cheese mass of hard cheeses, this method having been approved in the department of butter and cheese making of the Institute of Food Resources NAAS, is based on the results of potentiometric measurements with the subsequent calculation according to the empirical formula and is reliable and not time consuming
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