Abstract
ABSTRACTThe mass transfer occurring during ripening of Cuartirolo Argentino cheese was mathematically modelled as an effective diffusion process. The model contained the final NaCl concentration profile resulting from the brining step as starting point and used the same effective diffusivity of NaCl as for brining. The equation developed allowed the calculation of the equilibrium salt concentration resulting from different brining times. Theoretical results were compared against experimental data showing very good agreement.
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