[Use of nitrates in cheese-making].
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.
D000818:Animals; D002611:Cheese / Q000032:analysis; D003013:Clostridium / Q000187:drug effects; D005516:Food Microbiology; D005525:Food-Processing Industry; D008892:Milk / Q000032:analysis; D009566:Nitrates / Q000032:analysis / Q000494:pharmacology; D009573:Nitrites / Q000032:analysis
D009566:Nitrates; D009573:Nitrites
L'emploi des nitrates dans la fabrication des fromages.