Dairy Technology

3.2. Salting and Ripening

Salting
Measuring salt concentration in the salt
bath via conductivity with the JUMO CTI750. There are several reasons for salting the cheese loaf, the most important
being to achieve the right product consistency. During this process sodium
from the salt is deposited in the cheese,
which consistently changes the concentration of salt in the brine. The process
must be monitored. This can be done
with the JUMO CTI-750 inductive conductivity transmitter. The temperature is
measured at the same time, as the duration of the cheese loaf in the brine also
depends on this process variable

Ripening/ storage
Monitoring temperature and moisture
during ripening is important.
Different storage conditions are required
for different cheese varieties.
The important measurement variables
during ripening are temperature, relative
humidity and time.
To ensure optimum and reproducible
ripening those measurement variables
must be continually monitored and recorded.