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Determination of nitrite in cheese and other dairy products

Published online by Cambridge University Press:  01 June 2009

C. G. Rammell  and
M. M. Joerin
C. G. Rammell
Affiliation:
Wallaceville Dairy Laboratory, Department of Agriculture, Wellington, New Zealand
M. M. Joerin
Affiliation:
Wallaceville Dairy Laboratory, Department of Agriculture, Wellington, New Zealand
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Summary

Details are given of a spectrophotometric method for determining nitrite in cheese and other dairy products at levels down to 0·05 μg NO2-N/g and of a spectrofluorimetric method for levels down to 0·003 μg NO2-N/g. Nitrite-N levels in cheese varied from 0·003 μg/g to 0·021 μg/g. These levels increased up to 4-fold after UV irradiation of the cheese extracts. No nitrite (< 0·003 μg/ml) could be detected in raw milk.

Type
Research Article
Information
Journal of Dairy Research , Volume 39 , Issue 1 , February 1972 , pp. 89 - 94
Copyright
Copyright © Proprietors of Journal of Dairy Research 1972

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