NACL DIFFUSION IN CHEESE GENERALLY DESCRIBED USING SECOND FICK’S LAW WITH AN EFFECTIVE MASS TRANSFER COEFFICIENT. THERE ARE DIFFERENT METHODS TO DETERMINATION OF THE MASS DIFFUSIVITY THAT IN THIS STUDY, THEY ARE BRIEFLY PRESENTED AND DISCUSSED. IN THIS WORK, CONSTANT AND VARIABLE SALT DIFFUSION COEFFICIENTS WERE ESTIMATED IN UF–FETA CHEESE BY USING EXPERIMENTAL SALT TIME–DEPENDENT CONCENTRATION-DISTANCE PROFILES. THESE EXPERIMENTAL PROFILES FOR UF-FETA CHEESE WERE DETERMINED WITH RECTANGULAR SAMPLES ENSURING SEMI-INFINITE UNIDIRECTIONAL MASS TRANSFER WITH SATURATED BRINING AQUEOUS SOLUTIONS AT THE DIFFERENT TEMPERATURES (3, 11, 19 AND 27OC) AND BRINING TIMES (6, 12, 24, 48 H).CONSIDERING A BINARY DIFFUSION SYSTEM CONSTITUTED BY THE CHEESE WATER AND THE NACL SOLUTE, THE NACL DIFFUSION KINETICS WERE ANALYZED AT EACH INVESTIGATED TEMPERATURE BY TWO DIFFERENT APPROACHES: FIRSTLY, USING THE SECOND FICK’S LAW WITH A CONSTANT NACL DIFFUSIVITY, WHICH GAVE A POOR INTERPRETATION OF THE EXPERIMENTAL DATA, SECONDLY, USING THE BOLTZMANN’S METHOD WITH A CONCENTRATION DEPENDENT DIFFUSION COEFFICIENT, WHICH GAVE A GOOD AGREEMENT WITH THE EXPERIMENTAL DATA. FINALLY THE VARIATION OF THE SALT EFFECTIVE DIFFUSIVITY AS A FUNCTION OF TEMPERATURE WAS REPRESENTED BY THE ARRHENIUS’S RELATION. CONSTANT SALT DIFFUSIVITY VARIED FROM 0.614×10-11 TO 12.773×10-10 M2/S IN THE TEMPERATURE RANGE OF 3–27OC. IT CAN BE CONCLUDED THAT THE SALT DIFFUSIVITY VALUES DECREASED WITH THE SALT CONCENTRATION AND INCREASED WITH THE TEMPERATURE. AROUND 11OC, ABNORMALLY, VARIABLE DIFFUSIVITY DECREASED WITH TEMPERATURE INCREASING.