In dairy products, salt is used for flavor and preservation. Cheese, for instance, requires salt of a very high purity and stability to make sure the product ripens properly. Choosing Suprasel® is a guarantee to keep your (dairy) production run smoothly. Suprasel's vacuum salt grains are more rounded, and thus spread equally. Less salt is needed to give a salty taste.
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
Cheese
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
Preservative
Process enhancer
The use of Suprasel microfine salt (Microzo), a unique product ensuring a high dissolution factor, is especially suited for the dairy industry.
