Softening of cheese with normal pH and moisture

Softening of white-brined cheeses with normal pH (-4.6) and moisture (-56%) is very rare. It occurs only when the salt concentration in the brine in the package is lower than the salt-in-moisture content of the cheese. To prevent the appearance of this defect, the salt concentration in the brine added to fill the final package should be at least 2% higher than the salt-in-moisture of the cheese.

When the defect is not severe, it can be cured by adding salt to the brine in the package. A better, and recommended, alternative is to replace the brine in the package by a solution with a higher salt concentration, containing -0.1 or 0.2% CaCl2 and pH adjusted to -4.6 with acetic or citric acid.

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