Nitrate and Nitrite Content of Greek Cheeses

dc.contributor.author	Kyriakidis, NB	en
dc.contributor.author	Tarantili-Georgiou, K	en
dc.contributor.author	Tsani-Batzaka, E	en
dc.date.accessioned	2014-06-06T06:43:27Z
dc.date.available	2014-06-06T06:43:27Z
dc.date.issued	1997	en
dc.identifier.issn	08891575	en
dc.identifier.uri	http://dx.doi.org/10.1006/jfca.1997.0549	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/1279
dc.title	Nitrate and Nitrite Content of Greek Cheeses	en
heal.type	journalArticle	en
heal.identifier.primary	10.1006/jfca.1997.0549	en
heal.publicationDate	1997	en
heal.abstract	Nitrates and nitrites were determined in 140 samples of greek cheeses produced from sheep's milk. The samples were selected to constitute a representative survey of the greek cheese manufacturers. Determination was based on the method of the International Dairy Federation (IDF). Results for nitrates in different types of cheese vary. Gruyere and Feta were found to contain 1.6-7.4 (mean 4 ± 1.62) ppm and 0.7-13.1 (mean 4 ± 2.23) ppm, respectively. Casseri, Kefalotyri, and the remaining types of cheeses were found to contain 1.2-7.8 (mean 4 ± 1.52) ppm, 1.3-9.5 (mean 4 ± 2.41) ppm, and 1.9-8.4 (mean 4 ± 2.04) ppm nitrates, respectively. Only one sample had a nitrate level outside the legal limits. All samples had nitrite levels inside the legal limits. © 1997 Academic Press.	en
heal.journalName	Journal of Food Composition and Analysis	en
dc.identifier.issue	4	en
dc.identifier.volume	10	en
dc.identifier.doi	10.1006/jfca.1997.0549	en
dc.identifier.spage	343	en
dc.identifier.epage	349	en