Which of the following food products is least likely to be preserved with salt?

The least likely food product to be preserved with salt is dairy. Salt is commonly used as a preservative to inhibit microbial growth and enhance the shelf life of various foods.

In the case of meat and fish, salting is a traditional preservation method that not only extends their storage life but also improves flavor and texture. Similarly, certain vegetables can also be preserved using salt, often through pickling processes where salt plays a critical role in fermentation and preservation.

Dairy products, while they may contain some salt for flavor, are not typically preserved with salt in the same manner as meat, fish, or vegetables. Instead, dairy preservation methods usually involve refrigeration or pasteurization. Therefore, when considering the preservation techniques that involve salt, dairy products stand out as being less commonly associated with such methods.