Salting of Cheese

Abstract

The main functions of salting of cheese are preservation, notably in ripened cheese varieties, and its direct contribution to flavor. In addition, salt influences the metabolic activity of starter and non-starter bacteria, and the hydration and interactions of the casein matrix. Thus, it affects acidification during manufacture and cell lysis and enzymatic activity in the ripening process, and texture and consistency of cheeses, respectively. Salt levels in cheeses can vary widely from 0.5% to over 5%, depending on cheese type. Three ways of salting are applied: (i) brining (i.e. immersing the cheese in a concentrated brine solution, which contains, next to salt, other solutes similar to cheese whey), (ii) dry salting of acidified curd, (iii) surface dry salting. Salt uptake and diffusion into the cheese matrix are governed by the concentration gradient between brine and cheese moisture, by cheese composition and matrix effects. The equipment and processes of brine and dry salting are described in this chapter and conditions for operation according to high quality standards, maximizing yield and minimizing end product variations are explained.