摘要：The relationships between the cheese dimensions and the percentage of absorbed salt was studied in Kaschkaval cheese. The cheese was salted in 20% brine solution. It was demonstrated that there is a great similarity between the effect of changes in the surface area and volume of the cheese on the percentage of absorbed salt. While, every change of form and of individual dimensions is reflected differently on the percentage of absorbed salt, regardless of whether the cheese have the same area and volume. Cheeses which have different forms and different individual dimension, do not absorb the same percentage of salt, although they have the same surface area and volumes. It has been established that the relative surface area of the cheese can be taken as a common index in the investigation of the effect of the size and form of cheese on the percentage of absorbed salt.
