salage du fromage

Traductions

• anglais

  Auteur : Office québécois de la langue française, 1982

  Notes :

  Most cheeses have salt (sodium chloride) added to them at some time during processing. In Cheddar cheese, the salt is added to the milled curd; other varieties are salted by rubbing the surface with salt or by placing the cheese in a salt brine. Salt draws the whey out of the curd and serves as a factor in the control of acidity and moisture. The concentrated salt solution, formed by the salt combining with the moisture in the cheese, prevents the growth of underisable microorganisms in the cheese. The salt content of most cheeses varies from about 1% in cottage cheese and cream cheese to about 5% in Parmesan and Roquefort cheeses. In Switzerland, iodized salt must be used in the manufacture of cheese.
  
  In the case of Brick cheese, which is salted on the surface, excessive salting (more than 2%) causes delayed lactose fermentation, slow ripening, firmness and curdiness of body, unnatural white color, and loss of yield; while too little salt causes abnormal fermentation weak body, and open texture. Salt extracts moisture from Brick cheese, the rate of moisture loss being much greater during salting than either before or after salting.

  Terme :

  1. cheese salting