IDF Factsheet 15/2020: Naturally occurring nitrates in cheese
Nitrates can be present in cheese naturally. The following factsheet provides an overview of the topic and how modern cheesemaking practices have sought to avoid the need for nitrate/nitrite addition.
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Document info
| pages | 7 |
|---|---|
| published date | 03 November 2020 |
Publication description
The addition of nitrates during the cheesemaking process is not common, as milk quality and processing technologies have addressed the original purpose of such additions, i.e. to control the outgrowth of certain spoilage bacteria that can lead to cheese quality problems. When used in certain cheese varieties, the natural degradation during aging leads to low nitrate and nitrite content, whilst still ensuring good quality of cheese of good quality.
