Use of hypophosphorous acid and its salts to prevent clostridial blowing and formation of clostridial enterotoxins in cheese

A natural cheese which is essentially free of a nitrate salt and contains an effective amount of a compound sufficient to inhibit the production of enterotoxins from Clostridia spores wherein said compound is selected from the group consisting of hypophosphorous acid and its non-toxic, water-soluble salts.

A process cheese which is essentially free of a nitrate salt and contains an effective amount of a compound sufficient to inhibit the production of entertoxins from Clostridia spores wherein said compound is selected from the group consisting of hypophosphorous acid and its non-toxic, water-soluble salts.

A method of inhibiting the production of enterotoxin from Clostridium botulinum in natural cheese which comprises the step of adding thereto a compound selected from the group consisting of hypophosphorous acid and its non-toxic, water-soluble salts in an amount sufficient to inhibit the production therein of enterotoxin from said Clostridium botulinum.

The method of inhibiting the production of enterotoxin from Clostridium botulinum in processed cheese which comprises the step of adding thereto a compound selected from the group consisting of hypophosphorous acid and its non-toxic, water-soluble salts in an amount sufficient to inhibit the production therein of enterotoxin from said Clostridium botulinum.

A method of inhibiting blowing from Clostridium tyrobutyricum in natural cheese which comprises the step of adding thereto a compound selected from the group consisting of hypophosphorous acid and its non-toxic, water-soluble salts in an amount sufficient to inhibit said blowing.