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Cheese samples have been ripened, using milk artificially contaminated with radioactive 137Cs and 131I. Tests have been carried out to investigate the effect of brine (18% W/V NaCl) on the radionuclide concentration in the cheese. The removal percent of both radionuclides is 45 % at least for the first 24 hours of immersion and it was increased at about 5 % in the next 48 hours.
An attempt was made to examine the reverse situation. Cheese curd from uncontaminated milk was immersed in the brine which had been injected with 131I or 137Cs. It may be concluded that brine may act as a “purifier” of cheese curd in the case of 131I and 137Cs removal.