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Effect of acoustic brining on the transport of sodium chloride and water in Mahon cheese






European Food Research and Technology 212(1): 39-43

Effect of acoustic brining on the transport of sodium chloride and water in Mahon cheese

The effect of acoustic brining on mass transfer during brining and ripening of Mahon cheese was investigated. Salt-in-moisture profiles of acoustically and conventionally brined cheeses subjected to different times of pressing (60, 110, 130, 145 min) prior to brining were compared.

Accession: 003414637

DOI: 10.1007/s002170000181

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Related references

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