Salt is an important ingredient in cheese making and is a factor influencing the flavor, consistency and durability of cheese. Using the right amount of salt in cheese making can determine the quality of the cheese. Here are some key points about using salt in cheese making:

Flavor and aroma: Salt plays an important role in determining the flavor profile of cheese. It complements the taste of cheese and provides a deeper flavor. In addition, salt emphasizes the characteristic aroma of cheese.

Consistency and texture: Salt is also effective in the formation of the texture and consistency of cheese. By regulating the amount of water in the cheese, it determines the degree of hardness or softness of the cheese. Salt also affects the crispness, elasticity and melting properties of cheese.

Preservative effect: Salt increases the durability of the cheese. By adding the right amount of salt, the cheese prevents the growth of microorganisms. Salt also prevents the cheese from molding and prolongs its shelf life.

Amount of salt: The amount of salt used in cheese making varies depending on the type of cheese and the desired result. Different amounts of salt are recommended for different types of cheese. That's why it's important to consult recipes and expert advice on cheesemaking.

Adding salt: Salt is added at various stages during the cheese making process. As the acidity level of the milk increases, salt is added. At this stage, salt helps regulate the properties of the milk and allows the cheese to gain a better consistency.

Types of salt: The salt used to make cheese is usually sea salt or specially formulated cheese salt. Salts with a low ion content are preferred because excessive ion content can adversely affect the texture of the cheese.

Salt plays an important role in cheese making, but one thing to be careful about is to avoid excessive use of salt. Excessive salt can adversely affect the flavor of cheese, and consumption of an excessively salty cheese can be harmful to health.