Determination of Nitrate and Nitrite Contents of Syrian White Cheese

Mohammad Amer Zamrik

Department of Pharmacology and Toxicology, Faculty of Pharmacy, Damascus University, Damascus, Syria.

DOI: 10.4236/pp.2013.42024                

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.

Keywords

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

Conflicts of Interest

The authors declare no conflicts of interest.

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