Dairy salt

[1][2][3] Dairy salt can vary in terms of quality and purity, with purer varieties being the most desirable for use in foods.

In butter preparation, it serves to retain moisture, while in cheeses, it tends to reduce water content and slow the ripening process.

[6] The use of impure dairy salt can have adverse effects upon butter, spoiling its flavor,[5][7] grain, and preservation.

[2] The use of too much salt in cheese can adversely affect its flavor, resulting in a product with a mealy and dry texture that is slow to ripen.

[13] Dairy salt is used in cheddar cheese,[1] and serves to add flavor and reduce moisture.

[13] The reduction of moisture inhibits fermentation and slows the ripening process, which can produce a higher-quality cheese in terms of flavor and consistency.