Cheese salt distribution

Emulsifying salt Substance which converts proteins contained in cheese into a dispersed form and thereby brings about homogenous distribution of fat and other components... 

Distributed circuit methods use coaxial lines, waveguides and resonant cavities at microwave frequencies. The circuits are designed for measuring an attenuation factor and a phase factor, from which sample dielectric properties can be calculated. The sample may form the dielectric medium between the two conductors of a coaxial line (Scaife et al, 1971), or an open coaxial line is brought into contact with the sample surface (Roussy and Pearce, 1995). Fagan et al, (2004) used an open coaxial line method to demonstrate that the moisture and salt contents of processed cheese could be predicted by measuring dielectric properties over a range of frequencies. 

The enzyme may be added to the curd but this method can be practiced only with Cheddar-type cheeses, the curd for which are milled prior to moulding to facilitate uniform dispersion, the enzyme is usually diluted with salt but nonuniform distribution of enzyme may still occur, resulting in uneven ripening. 

Taste compounds, which may elicit acid, sweet, salty or bitter tastes, must pass into the aqueous phase before they are sensed by the taste receptors in the mouth. The aqueous phase is composed of the water from the food mixed with saliva in the mouth. Thus, factors such as water solubility, pH and salt formation, which influence the partitioning of taste compounds between aqueous and fat phases, influence flavour perception. For example, the presence of fat may retard their passage into saliva and thus limit the perception of taste. The way in which fat and water are distributed in a food, and the proportions of each, influence flavour perception. Many foods have a poor flavour if they contain too little fat (cheese is a good example). The effect, while very obvious to the consumer, is not fully understood scientifically but may be related to the state of dispersion of the fat. 

---