Determination of Nitrate and Nitrite in Whey Cheese

Abstract

Three lots of Mysost-type whey cheese were subjected to the determination of nitrate and nitrite. Nitrite content was measured by use of the well-known diazotization-coupling reaction, while cadmium column reduction method by use of metallic cadmium was applied for the determination of nitrate. The results revealed that nitrite contents were within the range of 1.8-2.7mg NO₂/kg cheese, while nitrate contents were 48.6, 100.0 and 390.0mg NO₃/kg cheese, respectively. No difficulty was encountered during the application of the cadmium column reduction method formerly settled for the analysis of natural and processed cheese on Mysost-type whey cheese.