Salt Amounts.

[wharris]

I have always added 1.5% to 2.5% salt to my cheddars. I know that basically, the purpose of Salt in cheddar is to slow or stop the acidification process by killing LAB, and to aid in the whey removal from the curd.  But I am not clear is the goal is to kill all LAB, or just some.

In looking at the data sheets for some new LAB cultures, (R-707)
They specify the following:

Salt Sensitivity:
- 50% inhibition: 5.3% NaCl.
- 100% inhibition: >5.8% NaCl.


Noting that , my question is this: Am I adding too little salt to my cheddar?

[Alex]

Here is some info I've found on the web hoping will help you:

The link to the .tif:


http://www.jstor.org/pss/25555718

[wharris]

Alex,
Thanks for the reply,
I wonder why then, the HUGE discrepancy between the article you forwarded, (1.5-2.0)%, and what was listed in the CHR-Hansen Site (5.3%)

I'm glad that my NaCL amounts in my cheddar are in range. (2.0%), but I am more confused about the new cheddard culture I am considering (R-707) which states salt tolerances that are way outta range...

Thanks.

[SueVT]

I believe that 2% is right.

You don't kill everything with salt, that's not the point....

[The_blue]

Hi all! Quick newbie question...

Your measuring salt in % but % of what? Weight of curds your about to salt?

I'm new to the cheese game and find instructions in books for tablespoons of salt etc, very annoying as everyones spoon is a slightly different shape. 2% of my final curds is much better

[Alex]

About 2% is the average salt content of most cheeses. When you add this percentage to the weigh of curds, you should expect some of the salt will be expelled during pressing. As our cheeses are not going to be launched by NASA as a scientific experiment , it will be OK.
When tbs, ts, cups, etc., are mentioned, they rely on standard bakers equipment.
1 ts = 5 ml
1 tbs = 15 ml
1 cup = 246 ml

BTW, I've checked, 1 tbs table salt = 20 grams

[DeejayDebi]

BTW, I've checked, 1 tbs table salt = 20 grams

But that depends on what type salt you are using, kosher large grain, small grain, organic fine grain, non iodized table salt. It can be really confusing. Once you find something you like stick with it.

[Alex]

I wrote table salt

[DeejayDebi]

Yes I know - I just wanted to make sure there was no confusion.