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Library Catalogue

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    Union Catalogue of Agricultural Libraries in the Netherlands

    The WUR Library Catalogue contains bibliographic data on books and periodicals held by the libraries of Wageningen University and Research Centre and some 15 associated libraries. Holding data are added to each record.

    Subjects covered include Agrotechnology, Food and Food Production, Plant and Animal Sciences, Soil Science, Geo-information, Landscape and Spatial Planning, Water and Climate, Ecosystem Studies, Economics and Society.

    The joint collections of the participating libraries cover a substantial part of the internationally available scientific literature in these disciplines.

    As far as Dutch scientific literature in these fields is concerned, coverage can be considered near 100%, including much of the so-called "grey literature".

    All titles are entered in their original language. Keywords are added to facilitate subject searching.

    The database is updated every day and now contains over 830.000 records.

Record number 104038
Title Diffusie van zout en water bij het zouten van kaas
show extra info.
T.J. Geurts
Author(s) Geurts, T.J.
Publisher Wageningen : Pudoc
Publication year 1972
Description VIII, 127 p
Notes Proefschrift Wageningen  show all notes
Met samenvatting in het Engels
Ook verschenen als handelsuitgave
ISBN 9022004007
Tutors Mulder, Prof. Dr. H.
Graduation date 1972-10-27
Dissertation no. 531
Author abstract show abstract

In experiments on the brining of cheese, displacement of salt in cheese could be adequately described by a diffusion process. A simple model on the structure of the cheese matrix (fat globules and protein), allowing for friction and labyrinth effects, explained the lower value for the pseudo diffusion coefficient ( D *) of sodium chloride in the moisture, than the true diffusion coefficient in pure water.

The transport ratio of water to salt was usually constant within one cheese. it was always more than one, presumably because of the difference in friction of the components. With the values obtained for D * and moisture loss, total salt uptake by cheese could be calculated.

With calcium-free brine, moisture in cheese locally increased and a soft rind developed; with brine containing calcium chloride, the rind was firm and its moisture content low. Preliminary experiments on swelling are described.

Not all the water in cheese is active in salting. For salt, there was less non-solvent water than for lactose. A possible explanation is discussed.

Online full textINTERNET
On paper FORUM ; STACKS ; NN08200,531
FORUM ; STACKS ; NN08202,531
Keyword(s) (cab) cheeses / salting
Categories Dairy Products
Publication type PhD thesis
Language Dutch; Flemish
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