Why Did Salt Stay Used In Food Processes?

Salt:

Q1: What is salt?

Salt, otherwise referred to as sodium chloride, is an exceedingly common mineral that is known for its strong flavour and crystalline appearance. Because of this, salt is routinely used in the preparation, preservation, and seasoning of foods the globe over (though the latter purpose is by far the one most commonly utilised), as it has been for generations.

Q2: How was salt traditionally used in food preparations?

Throughout the large majority of human history, salt has been used for a myriad of differing and plentiful purposes within the realm of food preparation. Long before the advent of refrigeration, or any other dependable manner in which to keep food fresh for that matter, salt was commonly used as a form of preservative,

This is because the sodium content in the salt combines with the carbon dioxide gas that is emitted during the fermentation process, meaning that it tightens and strengthens the gluten structure, which the bread consists of. It is also used to bring out the more subtle and delicate flavours and aromas that bread has to offer, as well as preventing rapid oxidisation within the loaf proper, meaning that it stays fresher for longer.

Salt also plays a particularly vital role in cheesemaking, as without it, the distinctive flavours and other sensory effects it has would be all but lost. During the early stages of cheesemaking, salt is an effective tool, especially when used to dry out and separate the unnecessary curds from the final product. While it does act as a form of preservative, as salt so often does, preventing the growth of harmful bacteria whilst simultaneously promoting the production of the pathogens which cheese naturally acquires during the aging process, it is also a useful agent in the crafting process of the cheese