Sodium nitrate

Introduction

Sodium nitrate solution is a purified and standardised solution of the salt NaNO3. It is a clear, colourless product and suitable for foodstuffs.

Application

Silage for cows sometimes contains butyric acid bacteria (Clostridium tyrobutyricum). These harmless bacteria can end up in the cheese milk through the cow and cause cheese flaws.

Pasteurising the cheese milk destroys the growing (vegetative) C. tyrobutyricum bacteria. However, the resting (dormant) cells, also known as spores, are not exterminated. Ultimately, the spores can germinate in the cheese into vegetative cells and subsequently form CO2 and butyric acid. During this butyric acid fermentation, cracks appear in the cheese along with an aberrant and unwanted aroma. Brine and nitrite inhibit the germination of the butyric acid bacteria spores.

The salt absorbed by the cheese during the brine bath inhibits the germination of the spores. However, this salt absorption is a slow process and does not offer sufficient protection against butyric acid fermentation during the brine bath as well as during the early stages of ripening. Adding Sodium nitrate halts the butyric acid fermentation process. Sodium nitrate is converted into nitrite by the enzyme xanthine-oxydase and the nitrite stops the germination of butyric acid spores. The nitrite is slowly reduced in the cheese. CSK supplies sodium nitrate in liquid and powder form.

Properties of liquid form

 

Sodium nitrate content : 34.5 – 35.5 %
Specific mass (at 20°C) : 1.27 - 1.29 kg/l
pH : 2.0 - 3.5

 

Packaging sizes

The liquid form is available in:

  • 25 kg jerry cans;
  • ± 1,000 kg plastic container.

The powder is available in:

  • 25 kg bags

Sodium nitrate has a shelf life of at least two years after the manufacturer’s date, provided it is stored in the closed original packaging, between 0 and 25° C.

Alternatives

An alternative method to prevent butyric acid fermentation is to put the cheese milk through a bactofuge in order to remove the spores from the milk. Another option is to use Lysozyme or Dairy safeTM cultures, which are especially popular in the production or organic cheeses.

Technical assistance

CSK’s technical sales staff members have years of experience using additives to make cheese. Would you like more information or do you need support? Please contact our team of experts.

This publication is solely intended for information purposes. CSK food enrichment cannot be held liable for the contents. This specifically applies in cases where its products are used in violation with prevailing legislation and rules and/or licenses.