Abstract
The influence of different nitrate levels added to cheesemilk on residual nitrate, nitrite, and volatile nitrosamine contents in cheese was investigated. Nitrate levels of 0 (control), 20, 80, and 160 g/100 L were added to cheesemilk. Gruyere cheese was manufactured, ripened, and analyzed for nitrate, nitrite, and nitrosamines. Nitrite was determined spectrophotometrically and nitrate 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 to cheesemilk. No correlation was observed between added nitrate and residual nitrite levels. Positive correlation was observed between the level of nitrate added to cheesemilk and the levels of N-nitrosodimethylamine and N-nitrosodiethylamine in the cheese. Keywords: Gruyere cheese; nitrate; nitrite; nitrosamine
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