[硝酸盐在奶酪制作中的应用]

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

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.

在半硬质奶酪的制作工艺中，添加硝酸盐是为了防止因梭状芽孢杆菌生长而导致的后期产气缺陷。在正常工艺条件下，消费者不会面临任何风险。但是，如果乳清被重新用于喂养，就必须控制乳清中硝酸盐和亚硝酸盐的含量。