Salt--Use in food processing
1967
Heid, J.L. | Joslyn, Maynard A. | Timmons, A.
An historical review and a contemporary view of the use of salt in food processing is provided for food production technologists. The 14 most important uses of salt in commercial food processing are discussed (e.g., as a universal flavoring ingredient; as a flavoring and preservative agent in curing meat and brining fish; for curing and flavoring hard cheeses; for flavoring butter and margarine; for regulating fermentation of sugars by yeast). Characteristics of and considerations for the use of salt brine in refrigeration are discussed, and information is detailed concerning the sources, impurities, and methods of manufacture in selecting salt that is best suited for specific applications with the least processing difficulties. Other topics include the purity and impurities of salt; the use of functional or specially-tailored salts; and procedures for handling salt in the food processing plant. (wz)
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