Effect of salt on structure-function relationship of cheese

From: Journal of Dairy Science | Date: January 1, 2003| Author: Hansen, C L; McMahon, D J; Pastorino, A J | Copyright information

Effect of Salt on Structure-Function Relationships of Cheese'

ABSTRACT

Our objective was to determine the effect of salt on structural and functional properties of cheese. Unsalted Muenster cheese was obtained on 1 d, vacuum packaged, and stored for 10 d at 4 deg C. The cheese was then cut into blocks that were vacuum packaged. After 4 d of storage at 4 deg C, cheese blocks were high-pressure injected one, three, or five times, with a 20% (wt/wt) sodium chloride solution. Succ...

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