摘要：In this study, diffusion of salt into white pickled cheese, immersed in 18% brine solution with various pH values (e. g. 4.50; 5.00; 5.50; 6.00; 6.50) for 12 hours, was investigated. Salt content of the cheese samples were ranged between 5.37-5.75%. The highest salt content was determined in the sample which was immersed in brine with pH value of 6.00 while the lowest value (5.37%) was obtained in pH value of 4.50. It was observed that salt diffusion had decreased as the difference in pH value between cheese and brine had increased. It was found, however, that the pH of the brine solution had not statistically affected the diffusion of salt into the cheese.
