[Use of nitrates in cheese-making].

  • J J Devoyod
  • Published 1976 in Annales de la nutrition et de l'alimentation
In the technology of semi-hard cheeses, nitrate is added to prevent thelate-blowing defect due to the growth of Clostridia. In normal technological conditions no risks must be encountered by the consumer. But if whey is re-used for feeding the amount of nitrate and nitrite in the whey must be controlled.