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Excerpt from A Colour Defect of Cheddar Cheese
Reiss (15) has experimented using saltpeter in milk to prevent gassy fer mentations in certain types of cheese such as Gouda, Emmental and Cheddar. He used between 30 and 60 grams of saltpeter in 100 kilograms of milk, and states that less saltpeter can be used in high acid cheese than in low acid cheese. This worker also found that when too large quantities of saltpeter were used in the milk it produced a reddish colour in the cheese.
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