Salting and the role of salt in cheese

摘要: Salt levels in cheese range from ∼0.7% (w/w) Swiss-type to ∼6% (w/w) Domiati. has three major functions cheese: it acts as a preservative, contributes directly flavour, and is source of dietary sodium. Together with the desired pH, water activity redox potential, salt assists preservation by minimizing spoilage preventing growth pathogens. The intake sodium modern western diet generally excessive, being two times level recommended for desirable physiological function (2.4 g Na, or ∼6 g NaCl per day). However, makes relatively small contribution except if high quantities high-salt cheeses such Domiati feta are consumed. In addition these functions, effect on composition, microbial growth, enzymatic activities biochemical changes, glycolysis, proteolysis, lipolysis para-casein hydration, that occur during ripening. Consequently, markedly influences flavour aroma, rheology texture properties, cooking performance and, hence, overall quality. Many factors affect uptake distribution precise control vital part cheesemaking process ensure consistent, optimum