[Use of nitrates in cheese-making]
[Article in
French]
- PMID: 1037608
Item in Clipboard
[Use of nitrates in cheese-making]
[Article in
French]
Ann Nutr Aliment.
1976.
Abstract
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.
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