SALTPETRE - SODIUM NITRATE FG

THIS IS A WHITE, CRYSTALLINE, SLIGHTLY HYGROSCOPIC, INORGANIC SALT IN POWDER FORM. SODIUM NITRATE AND SODIUM NITRITE ARE USED AS PRESERVATIVE AGENTS IN CURED MEATS SUCH AS BACON, SAUSAGE AND HAM AND IN SOME CHEESES. CURING IS THE ADDITION TO MEATS OF SOME COMBINATION OF SALT, SUGAR, NITRITE AND/OR NITRATE FOR THE PURPOSES OF PRESERVATION, FLAVOUR AND COLOUR. IN THE TECHNOLOGY OF SEMI-HARD CHEESES, NITRATE IS ADDED TO PREVENT THE LATE-BLOWING DEFECT DUE TO THE GROWTH OF CLOSTRIDIA. DOSAGE (50 G / 100 L MILK): - CHEESE MILK: UP TO 200 G PER 1000 L MILK. - GOUDA / EDAM: 100 G PER 1000 L MILK. HALAAL AND KOSHER CERTIFIED. SHELF-LIFE: INDEFINITE, IF STORED AS INSTRUCTED. STORAGE: KEEP IN A COOL, DRY, WELL-VENTILATED AREA, IN A TIGHTLY CLOSED CONTAINER. KEEP AWAY FROM SOURCES OF HEAT AND FLAMMABLE / COMBUSTIBLE MATERIALS.