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Nitrate and Nitrite Content of Greek Cheeses

✍ Scribed by Nikolaos B. Kyriakidis; Kostantina Tarantili-Georgiou; Elvira Tsani-Batzaka

Publisher
Elsevier Science
Year
1997
Tongue
English
Weight
210 KB
Volume
10
Category
Article
ISSN
0889-1575

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✦ Synopsis

Nitrates and nitrites were determined in 140 samples of greek cheeses produced from sheep's milk. The samples were selected to constitute a representative survey of the greek cheese manufacturers. Determination was based on the method of the International Dairy Federation (IDF). Results for nitrates in different types of cheese vary. Gruyere and Feta were found to contain 1.6-7.4 (mean 4 { 1.62) ppm and 0.7-13.1 (mean 4 { 2.23) ppm, respectively. Casseri, Kefalotyri, and the remaining types of cheeses were found to contain 1.2-7.8 (mean 4 { 1.52) ppm, 1.3-9.5 (mean 4 { 2.41) ppm, and 1.9-8.4 (mean 4 { 2.04) ppm nitrates, respectively. Only one sample had a nitrate level outside the legal limits. All samples had nitrite levels inside the legal limits.

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