Abstract
Abstract Salt gain in brining of calf rennet coagulated uncooked pressed curds (20% ewe's and 80% cow's milk), using conventional brine immersion and brine vacuum impregnation, was analysed and compared as a function of the curd size, the curd ageing time and the relative position of the curd sample to the plunger press. Vacuum impregnation implied an additional salt gain of 0.005 g NaCl per g of curd due to hydrodynamic mechanism action, independently from the curd size. Additional diffusional salt gains seemed to be reached by promotion of the effective diffusion associated with brine penetration. The degree of compactness of the casein clusters in curd increased with the distance to the plunger press and the curd ageing time. This greatly affected the brine vacuum impregnation effectiveness related with hydrodynamic mechanisms in the great extra-micellar porosity.
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