Resumo

TIRADO, D. F.; ACEVEDO, D.  e  MONTERO, P. M.. Study of the NaCl transfer during the salting process of chopped coastal cheese. Entre Ciencia e Ingenieria [online]. 2016, vol.10, n.20, pp.52-56. ISSN 1909-8367.

Chopped coastal cheese is a fresh cheese, originated in departments of the Colombian Caribbean coast. The objective of this work was to study the transfer of NaCl during the salting process stage, in static and stirred solution when elaborating it, and finally to evaluate the physicochemical and microbiological quality properties of the end-product in each process. The NaCl content in the pieces of cheese, in both types of salting was considered in a function of analysis time. Microbiological and physicochemical counts of the chopped coastal cheese, in both methods of salting are located within the ranges allowed by the NTC 750 (2009). The salting process stage occurs faster with the help of agitation, which implies lower process time, and reduction of possible enzymatic and microbial alterations in the end-product.

Palavras-chave : Chopped coastal cheese; salty static; salty agitated; transfer of NaCl.

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