Choosing salt for dairy products
In dairy production, the following points are critical when choosing salt.
Butter and margarine
- Purity: only use salt of a very high purity (the presence of copper or iron may influence shelf life)
- Grain size: microfine salt is ideal for modern butter production
- Particle-size distribution: these requirements depend greatly on the type of cheese and as a consequence on the production process (dry, solution or rubbing)
Functions of salt in dairy
- Flavour enhancer
- Process enhancer
The use of Suprasel microfine salt (Microzo), a unique product ensuring a high dissolution factor, is especially suited for the dairy industry.