salt → ReceivesAction → added to cheese
Typicality: 0.352
Saliency: 0.239
Facets 3
as texture-control agent 6 manner
in order to stop the fermentation 4 purpose
in many dairy industries 3 location
Open triples 2
salt → be added to → cheese 7
salt → be added to → the cheese 3
Sentiment analysis
negative neutral positive
0.268 0.682 0.050
Other statistics
Raw frequency 10
Normalized frequency 0.239
Modifier score 0.500
Perplexity 84.482