The recovery rate of nitrate was 84.6% for natural cheese and 90.4% for process cheese. Nitrate detected was 1.2-16.8 and 1.2-12.5 ppm for natural and process cheese, respectively. It was 0.34, 0.40, 0.33, and 0.34 ppm for pasteurized, processed, andraw milk and specially prepared powdered milk, respectively.
