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. 1976;30(5-6):789-92.

[Use of nitrates in cheese-making]

[Article in French]
J J Devoyod
  • PMID: 1037608

[Use of nitrates in cheese-making]

[Article in French]
J J Devoyod. 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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