Why is salt added during the cheese-making process?

In the process of making cheese, salt is added to the curds for three primary purposes:

• Flavor Enhancement: Salt is a key ingredient used to improve the overall taste of the final product.123
• Moisture Control: It assists in the further withdrawal of remaining whey from the curds, which helps determine the final texture and density of the cheese.123
• Preservation: Salt acts as an antimicrobial agent, inhibiting the growth of undesirable microorganisms that could cause spoilage or defects during the ripening process.124