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M. B. A. Gloria, S. R. Vale, O. L. Vargas, J. F. Barbour and R. A. Scanlan, “Influence of Nitrate Levels Added to Cheesemilk on Nitrate, Nitrite and Volatile Nitrosamine Contents in Gruyere Cheese,” Journal of Agricultural and Food Chemistry, Vol. 45, No. 9, 1997, pp. 3577-3579. doi:10.1021/jf970203f

has been cited by the following article:

• TITLE: Determination of Nitrate and Nitrite Contents of Syrian White Cheese

  AUTHORS: Mohammad Amer Zamrik

  KEYWORDS: Nitrate; Nitrite; Copperized Cadmium Column; Syrian White Cheese (SWC)

  JOURNAL NAME: Pharmacology & Pharmacy, Vol.4 No.2, April 15, 2013

  ABSTRACT: The levels of nitrate and nitrite were determined in 102 samples of Syrian white cheese which represents the major production of total cheeses, manufactured mainly from cow’s milk and sheep’s milk in a less degree. Determination of nitrate and nitrite levels has been made by spectrophotometric method. The results for nitrate in cow’s and sheep’s milk cheeses reveal an average of 5.10 and 6.25 mg/kg, respectively. The results for nitrite in cow’s and sheep’s milk cheese were found to contain 1.24 and 1.31 mg/kg as an average, respectively. Several factors can play a role in the interpretation of the high nitrate content, such as livestock nutrition by forge with high nitrate load and water contaminated with nitrogen fertilizer and domestic effluents, primitive production techniques in many cases, and adding nitrate salts to prevent the growth of gas-producing bacteria caused by failing in the hygienic conditions. There is a necessity to apply strict controls to reduce the presence of these two anions in the Syrian white cheese.