Dairy Science & Technology

, Volume 90, Issue 5, pp 477–508 | Cite as

Determination of the diffusion coefficients of small solutes in cheese: A review

  • Juliane Floury
  • Sophie Jeanson
  • Samar Aly
  • Sylvie Lortal


In cheese technology, the mass transfer of small solutes, such as salt, moisture and metabolites during brining and ripening, is very important for the final quality of the cheese. This paper has the following objectives: (i) to review the data concerning the diffusion coefficients of solutes in different cheese types; (ii) to review the experimental methods available to model the mass transfer properties of small solutes in complex matrices such as cheese; and (iii) to consider some potential alternative approaches. Numerous studies have reported the transfer of salt in cheese during brining and ripening. Regardless of the type of cheese and its composition, the effective diffusion coefficients of salt have been reported to be between 1 and 5.3 × 10−10 m2·s−1 at 10–15 °C. However, few papers have dealt with the mass transfer properties of other small solutes in cheese. Most of the reported effective diffusion coefficient values have been obtained by macroscopic and destructive concentration profile methods. More recently, some other promising techniques, such as nuclear magnetic resonance, magnetic resonance imaging or fluorescence recovery after photobleaching, are currently being developed to measure the mass transfer properties of solutes in heterogeneous media at microscopic scales. However, these methods are still difficult to apply to complex matrices such as cheese. Further research needs to focus on: (i) the development of nondestructive techniques to determine the mass transfer properties of small solutes at a microscopic level in complex matrices such as cheese; and (ii) the determination of the mass transfer properties of metabolites that are involved in enzymatic reactions during cheese ripening.

cheese mass transfer diffusion modelling solute 

Détermination des coefficients de diffusion de petits solutés dans le fromage : une synthèse


En technologie fromagère, le transfert de petits solutés, tels que le sel, l’eau et les métabolites au cours du saumurage et de l’affinage, joue un rôle majeur sur la qualité finale du fromage. Cette revue bibliographique a pour objectifs principaux : (i) de faire le bilan des valeurs publiées des coefficients de diffusion de différents solutés dans les fromages; (ii) de passer en revue les méthodes expérimentales disponibles pour déterminer les propriétés de transfert des petits solutés dans des milieux complexes comme le fromage; (iii) de considérer les méthodes alternatives potentiellement applicables aux fromages. Dans la littérature, de nombreuses études ont été publiées au sujet du transfert de sel dans les fromages au cours du saumurage et de l’affinage. En fonction du type de fromage et de sa composition, les coefficients de diffusion effectifs du sel sont compris entre 1 et 5,3 × 10−10 m2·s−1 à des températures comprises entre 10 et 15 °C. Très peu d’études concernant les propriétés de transfert d’autres petits solutés dans les fromages ont été publiées. La plupart des coefficients de diffusion effectifs ont été obtenus à l’aide de la méthode classique dite « des profils de concentration », méthode macroscopique présentant l’inconvénient d’être destructive. D’autres techniques, telles que la résonance magnétique nucléaire, l’imagerie par résonance magnétique ou la redistribution de fluorescence après photo-blanchiment sont actuellement développées pour mesurer des propriétés de transfert de matière de solutés à une échelle microscopique. Cependant, elles sont encore difficilement applicables aux matrices complexes comme le fromage. Les perspectives en matière de recherche dans ce domaine sont donc les suivantes : (i) le développement de nouvelles techniques expérimentales pour modéliser à l’échelle microscopique les propriétés de transfert de solutés dans des milieux complexes comme le fromage; (ii) la détermination des propriétés de transfert des métabolites impliqués dans les réactions enzymatiques pendant l’affinage du fromage.

fromage transfert de matière diffusion modélisation soluté 


1 ∼ 5.3 × 10−10 m2·s−1 (10 ∼ 15 °C) (i) (ii)


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Copyright information

© Springer S+B Media B.V. 2010

Authors and Affiliations

  • Juliane Floury
    • 1
    • 2
    • 3
  • Sophie Jeanson
    • 1
    • 2
  • Samar Aly
    • 1
    • 2
  • Sylvie Lortal
    • 1
    • 2
  1. 1.INRAUMR1253RennesFrance
  2. 2.AGROCAMPUS OUESTUMR1253RennesFrance
  3. 3.Université Européenne de BretagneFrance

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