A Research on Nitrite Determination of Cheeses Produced in Thrace Region (Turkish with English Abstract)
Abstract
Nitrate and nitrite are used as an antimicrobial agent in cheese against swelling; which is an indication of microbial contamination during the ripening period; in particular for Clostridium. Nitrite can be added directly during the cheese making process or may stem from by reduction of nitrate. In addition to this, it might be exist in milk as environmental residue substance. Using of Nitrate-nitric in cheese was banned by Turkish Food Codex. In order to determine these agents that could be used by cheese manufactures. 82 cheese samples were analysed. All sample were collected from different dairies in Thrace Region, one of the most important cheese production areas in Turkey. In 27 of these samples were found nitrite ranging between 0.189-191.643 ppm levels.
Keywords
Abstract
Nitrat ve nitritler peynirlerde olgunlaşma esnasında Clostridium’ların oluşturduğu geç şişme olaylarını önlemek için, antibakteriyel madde olarak kullanılır. Bunun yanında sütlerde çevresel kalıntı maddesi olarak bulunabilir. Nitritler, nitratların indirgenmesi sonucu da oluşabilir. Bu hususlar dikkate alınarak Trakya Bölgesinde üretilmiş 82 adet değişik peynir çeşidi (22 Kaşar, 59 Beyaz, 1 Eritme) nitrit katkı-kalıntı düzeyi bakımından incelenmiştir. Örneklerin 27 adedinde nitrit tespit edilmiştir. Nitrit miktarları 0.189-191.64 mg/kg olmuştur.
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Details
| Primary Language | Turkish |
|---|---|
| Journal Section | Articles |
| Authors | |
| Publication Date | October 1, 1993 |
| Published in Issue | Year 1993 Volume: 18 Issue: 5 |
