Nitrites Variation in Cheese depending on their Concentration in Milk

Abstract

In order to follow the modifications in time of milk nitrites quantity which are contained in cheese, we created the follwing experimental model. From the same known milk quantity with a known fat content we formed 4 milk control groups in which we added different natrium nitrites quantities (20, 40, 60 mg natrium nitrits in 100 ml milk). After each milk control group processing we analyzed the clot and the whey in order to establish the nitrites content. We performed analyzis from cheese and salt over 21 days with one week break. Obtained results evidenced that during cheese processing the nitrites quantity is 3 times reduced depending on nitrites milk content. During maturation nitrites are distributed in cheese and salt and are progressively reduced leading after 21 days to a decrease under the maximum admitted level of 7 mg%.

Keywords

• nitrites
• cheese
• milk