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Diffusion of NaCl and water activity of cheeses



Diffusion of NaCl and water activity of cheeses



Sciences des Aliments 5(Hors serie V): 153-162



After an initial discussion of the importance of aw of cheeses, studies on distribution of NaCl in Camembert cheeses during brining and ripening are reported. Samples at various radial distances from the circumference of the cheese were taken at intervals, and their NaCl content determined. Two equilibria were observed: an axial equilibrium reached within 48-72 h; and a radial equilibrium which was not fully attained 15 days after salting.

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Accession: 001336472

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