The Occurrence of nitrate in Milk and Some Dairy Products | ||||
| Assiut Journal of Agricultural Sciences | ||||
| Article 6, Volume 42, Issue 2, June 2011, Page 94-106 PDF (354.86 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajas.2011.267342 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| T. H. Mohamed | ||||
| Special Food Department - Food Technology Research Institute. Agricultural Research Center (ARC) . | ||||
| Abstract | ||||
| 45 of raw milk samples and 58 samples of soft cheese in Assiut vicinity were investigated. The mean levels in raw milk samples were 52.87±26.947 and 70.48 ±29.854 mg/l respectively, for samples collected during cold and warm months. Kareish cheese of street vendors and from Arab-Elmadabigh region, where sewage water is used for irrigation and drinking of animals, contained 67.143 (22.0 -132.0), and 103.2(50.0-228.0) mg/l of nitrate, while Lab white soft cheese contained 75.57 (zero – 120.0) mg/l . The high level of nitrate content in both raw milk and soft cheese was much higher than the national and international recommended levels which lead to nitrosamines formation which constitutes a hazard to human health. Thus the use of such preservatives in milk and cheese must be strictly controlled to prevent the possible formation of the carcinogenic nitrosamines. | ||||
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