Optimising Cheese Brining Times

Abstract

In this article we detail the work conducted during MISG2014 on the brining of Gouda cheese for the Fonterra Cooperative Group. We consider three different mathematical models that aim to predict the salt content of cheese post-brining. The first is a diffusion model that accounts for the interstitial volume that is available for salt and water transport within the cheese. It predicts moisture content that agrees closely with data provided by Fonterra, and we show how modifications to the salt diffusivity and partial molar volume can improve the accuracy of the salt content predictions. The second model considers the moisture in the cheese to be in two phases---free moisture that contributes to the porosity of the cheese and is accessible to salt diffusion, and water that is bound by the cheese protein. The third model, referred to here as the salt-uptake model, is a reaction-diffusion model that considers salt being bound to the cheese matrix as it diffuses through the cheese. More work is required on this model to be able to draw conclusions regarding the cheese brining process. References

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