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Dairy salt
Dairy salt is a salt product used in the preparation of butter and cheese products〔〔 that serves to add flavor and act as a food preservative. Dairy salt can vary in terms of quality and purity, with purer varieties being the most desirable for use in foods. Dairy salt has been used since at least the 1890s in England and the United States. In butter preparation, it serves to retain moisture, while in cheeses, it tends to reduce water content and slow the ripening process.
==Purity==
Quality dairy salts have been described as having favorable solubility properties for use in butter and cheese, and the softness and form of the salt crystals is one of the determining factors of overall quality.〔 The purity of dairy salt is defined by the amount of sodium chloride present in the product, and those with at least 98% sodium chloride have been described as being of sound purity.〔 Highly pure dairy salt has a pure white coloration, a uniformity in grain, and lacks any offensive odors or bitter flavor.〔 Dairy salt products of lower purity may have a bitter flavor and poor solubility. The use of impure dairy salt can have adverse effects upon butter, spoiling its flavor,〔〔 grain and preservation.〔 Impure dairy salt can make cheeses bitter, reducing their value. Impurities that may occur in dairy salt include calcium sulphate, calcium chloride, magnesium chloride, and to a lesser extent, sodium sulphate and magnesium sulphate.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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