Modeling of Salt Diffusion in White Cheese during Long‐Term Brining

Salt transport in white cheese was investigated at two brine concentrations (15 and 20% w/w) and at three temperatures (4, 12.5 and 20°C) for each brine concentration. Two mathematical models were developed based on treating the cheese samples as finite or semi‐infinite bodies. Theoretical and experimental salt concentration profiles were in good agreement. The semi‐infinite model was valid only for low Fourier numbers, i.e., Fo≤0.07. Effect of convectional flow was insignificant. Salf diffusivity remained constant with time, and an Arrhenius‐type equation described its variation with temperature. Salt diffusivity in white cheese was estimated as 0.21 × 10 −9 m 2 /sec at 4°C and 0.31 × 10 −9 m 2 /sec at 12.5°C for both brine concentrations and as 0.39 × 10 −9 m 2 /sec for brine concentration 15% (w/w) and 0.34 × 10 −9 m 2 /sec at 20°C for 20% (w/w).