1. Brined cheeses, such as halloumi and feta, are pickled in brine.
2. Washed-rind cheeses, such as Munster, are washed with brine during the production process.
3. The brine surrounding the cells has a higher concentration of salt than the fluid within the cells, but the cell fluid has a higher concentration of other solutes.
Answers & Comments
Answer:
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VI.
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Explanation:
Sa SCIENCE PO YAN EH
Salting:
1. To Taste. Taste serves as the most important barometer for measuring salt.
2. Curing. Salt curing, also referred to as corning (as in corned beef), is one of the simplest and most effective methods of preserving meat.
3. Brining.
4. Salt Crusting.
5. Vegetables.
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Brine Salting:
1. Brined cheeses, such as halloumi and feta, are pickled in brine.
2. Washed-rind cheeses, such as Munster, are washed with brine during the production process.
3. The brine surrounding the cells has a higher concentration of salt than the fluid within the cells, but the cell fluid has a higher concentration of other solutes.
4. ---
5. ---
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