Naslov (eng)

Occurrence of nitrates in milk products-review

Autor

Spirić, Danka
Stefanović, Srđan
Silađi, Čaba
Petronijević, Radivoj
Trbović, Dejana
Borjan, Nikola
Videnović, Dunja

Publisher

Opis (eng)

This review explores the role of nitrates, primarily sodium nitrate and potassium nitrate, in cheese production, particularly for semi-hard and hard cheeses. Nitrates are added as food additives to control microbial growth and prevent defects caused by gas-producing bacteria. The initial spike of nitrate levels during cheese production decreases over time, with trace levels remaining in the final product. Various regulations around the world dictate nitrate levels in cheese, with notable differences between the EU and the US. Nitrates can also originate from natural and environmental sources, influenced by cows’ diets and agricultural practices. Furthermore, nitrates act as antimicrobial agents during cheese ripening, support- ing product quality by inhibiting spoilage bacteria. There are several techniques used to analyse nitrates (NO3-), including spectrophotometers, Raman spectrometry, infrared and per fluorometrically-interferon- irradiated (IR and FTIR) spectroscopy, AAS, fluoropho- tography, chemical luminance, mass spectrometry, MECA, EPR, and NMR, Gas-Liquid Chromatography (GLC) with Electron-Capture Detector (ECD), High-Performance Liquid Chromatography (HPLC) with UV detection.

Jezik

engleski

Datum

2025-12-01

Licenca

Ovo delo je licencirano pod uslovima licence
Creative Commons CC BY 4.0 - Creative Commons Autorstvo 4.0 International License.

http://creativecommons.org/licenses/by/4.0/legalcode

Predmet

Nitrates, Milk products, Nitrosamines

Deo kolekcije (1)

o:32

Institut za higijenu i tehnologiju mesa