cheese making use salt to improve its internal structure

In cheese production, extensive use salt to improve its internal structure, so that it has a uniform soft texture. Sodium lactate is added to the cheese, the salt anion and calcium binding proteins resulting cheese polar and non-polar areas and exposure rearrangement, anions of these salts as ionic bridges between protein molecules, and thus become trapped fat stabilizing factor. Processed cheese with phosphate salts include the sodium, disodium, trisodium, dipotassium phosphate, sodium hexametaphosphate, sodium acid pyrophosphate, tetrasodium pyrophosphate, sodium aluminum phosphate, potassium lactate,  tripotassium citrate, sodium tartrate and potassium sodium tartrate, etc. Adding a certain amount to the condensed phosphates such as trisodium phosphate to prevent the separation of fat and water phases. The HTST sterilized milk, gelation occurs often in the store, to add more phosphates such as sodium hexametaphosphate and sodium tripolyphosphate, through the mechanism of protein denaturation and solubilization prevent gel formation.