Study of the process of sodium chloride diffusion in soft cheese

Salt balance in cheese depends on many conditions and is a factor of decisive im- portance when producers make decisions on its sale, and consumers – on its purchase. Therefore, obtaining new knowledge about the distribution of sodium chloride in soft cheese is relevant. Research materials: soft cheese samples (outer, middle and central layers; at the end of the ripening stage (12 hours), after 12 and 24 hours of storage). The height and diameter, net weight, moisture content, fat and sodium chloride were determined in the cheeses using standard methods. No dif- ferences in the values for height, diameter and weight in the cheese in the studied periods were found (p >0.05). It was found that the sodium chloride content in the cheese was affected by the «layer», «research interval» and their interaction: the strength of influence was 51.6, 27.3 and 21.1%, respectively (p <0.01). The cheeses were ranked according to the sodium chloride content in the outer, middle and central layers. Salt equilibrium was achieved after 48 h. The moisture and fat content in cheese calculated on dry matter basis were significantly affected (p <0.01) by the «layer» – the strength of the effect was 70.2 and 54.9%, respectively; the interrelation of factors was 29.7 and 45.1%. A significant positive correlation was found between the sodium chloride and moisture content in cheese (correlation coefficient is 0.46, p <0.05), and an insignificant correla- tion was found between sodium chloride and fat in terms of dry matter (correlation coefficient is minus 0.18). The results obtained can be used in scientific research and in the creation of function- al food products.