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Review of Foreign Dairy Literature

University of Idaho, Moscow, Idaho

ABSTRACT

The action of saltpeter probably consists in giving up its soluble acid to bacteria that need it for their development, while otherwise they would have to attack the milk sugar and other ingredients whereby compounds and gases detrimental to the taste of the cheese may result. The amount of saltpeter must be regulated according to the quality of milk, kind of cheese, acidity, storage and later holding temperature no matter if we deal with pasteurized or raw milk. Experience there is of great importance. Too large amounts hurt the cheese, because it forms in that case a flaming red colored mass with an unclean taste and the ripening period is prolonged. If fermenting feeds or green feed of vetch, alfalfa, etc., are used saltpeter may be used up to 30 to 60 grams per 100 kgm. of milk. More may be used for Gouda, Edam and home made cheese types than for higher acid, much stirred cheese (cheddar, pastor) or for late warmed (large holed cheeses) or for pasteurized milk cheese or for types of cheeses in which cultures of rod shaped lactic acid bacteria are used (Swiss).