Influence of nitrate levels added to cheesemilk on nitrate, nitrite, and volatile nitrosamine contents in Gruyere cheese.

摘要

Sodium nitrate, 0 (control), 20, 80 and 160 g/100 litre was added to milk during the manufacture of Gruyere cheese at the Instituto de Laticinios Candido Tostes in Juiz de Fora, Minas Gerais, Brazil. Nitrite was determined spectrophotometrically andnitrate after reduction to nitrite with spongy cadmium. Volatile nitrosamines were recovered by vacuum distillation and determined by gas chromatography/thermal energy analysis. Nitrate levels in the cheese increased with the amount of nitrate added tocheese milk. No correlation was observed between added nitrate and residual nitrite levels. There was a positive correlation between the level of nitrate added to cheese milk and the levels of N-nitrosodimethylamine and N-nitrosodiethylamine in the cheese.