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What of the following activities lead to high salinity during cheese production?

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What of the following activities lead to high salinity during cheese production?

(a) Cleaning

(b) Pasteurization

(c) Homogenization

(d) Salting

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My question comes from Wastewater Treatment topic in division Wastewater Treatment of Food Processing Industries of Environmental Biotechnology

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Right answer is (d) Salting

The best explanation: High amounts of salinity is observed during the cheese production process due to salting processes and this might lead to increased levels of saline conditions, Homogenization is the process of making the fat globules uniformly distributed, Cleaning and Pasteurization processes are followed during the initial step of processing of the raw milk.

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