The cheese melting salt allows achieving the desired texture and taste of the finished product.
Thanks to its unique properties, it promotes the even distribution of moisture in the cheese, which improves its texture.
The use of melting salt also allows:
- Accelerate the melting process in the production of processed cheeses.
- Enhance the taste and aroma of cheese by adding new notes.
- Extend the shelf life of the finished product by preventing mold formation.
Composition and Properties
The cheese melting salt consists of sodium, potassium, and various acids such as citric and lactic. These components help lower the melting temperature of cheese, ensuring its softness and elasticity.
Sodium: responsible for the flavor and preservation of cheeses.
Potassium: improves texture and consistency.
Acids: contribute to melting and preserving the product.
Additionally, melting salt helps improve the texture and taste of cheese.
It may also contain additives such as stabilizers and emulsifiers, making it even more effective in the melting process.
Substitution options in recipes
Baking soda. Plus citric acid in a one-to-one ratio - add to hot milk. Commercial melting salts (sodium citrate) emulsify fat and protein. Baking soda will raise the pH, the acid will restore calcium - it won't melt as smoothly, but a slice of processed cheese will be without "sand."
