What You Need to Know
The addition of 10–15 % w/w NaCl reduces water activity below 0.6, creating an environment hostile to spoilage organisms while preserving lactic acid bacteria. Salt ions disrupt casein micelle structure, increasing protein concentration and promoting proteolytic enzyme activity. The resulting peptides and free amino acids contribute to the characteristic flavor and texture of cheeses such as Pecorino and Feta.
The Science
Primary Reaction
Salt-induced water activity reduction → casein aggregation + proteolysis