- Quantity of salt added to milled curd: Salt uptake increases as salting level increases)
- Mellowing time: Salt uptake increases as mixing time increases from 20 s to 6 min.
- Holding time between salt addition/mixing and pressing: Uptake increases as holding time increases.
- Curd temperature: Uptake decreases as curd temperature increases from 24 to 41C (this effect is largely due to increased liquefaction of milkfat at the surface of the curd chips which inhibits NaCl uptake).
- Surface area: volume ratio of curd chip: NaCl uptake increases as surface area is increased (i.e., by reducing chip size).
- Curd moisture: NaCl uptake decreases as curd moisture increases. As moisture increases, there is more syneresis of press whey which removes more NaCl from the chip.
- Curd acidity: Salt uptake decreases as acidity decreases (i.e., lower uptake at higher pH).
Guinee, T.P. and Fox, P.F. (2004). Salt in cheese: physical, chemical and biological aspects, in Cheese: Chemistry, Physics and Microbiology, Vol. 1 General Aspects, 3rd edition, P.F. Fox, P.L.H. McSweeney, T.M. Cogan and T.P. Guinee (eds), Elsevier, Amsterdam, pp. 207-259.
Guinee, T.P. (2007). What factors affect salt uptake in cheese curd? In Cheese Problems Solved, P.L.H. McSweeney (ed), Woodhead, Cambridge, pp. 87-89.