Which attribute does salt NOT affect in cheese?

In the context of cheese production and characteristics, salt plays several critical roles, but it does not significantly impact the growth of molds. Salt is primarily used for flavor enhancement, moisture control, and texture modification.

When added to cheese, salt enhances the overall flavor by balancing other taste components and can also contribute to the development of certain desirable flavors during aging. Additionally, salt influences the moisture content in cheese by helping to draw out whey, which is crucial for achieving the desired texture.

In terms of texture modification, salt contributes to the firmness and structure of cheese by affecting the protein matrix during the cheese-making process.

However, while salt can have antimicrobial properties, its primary role is not to control the growth of molds. The growth of molds is influenced more by factors such as temperature, humidity, and other environmental conditions rather than the salt concentration alone. Therefore, it is accurate to assert that salt does not significantly affect the growth of molds in cheese.