Fifty-four samples of various types of Greek cheese and 69 samples of imported cheese were analyzed for nitrates and nitrites. Domestic Gruyére from cow's milk and processed cheese contained 1–10 and 35–104 mg of NO3 per kg, respectively. All other domestic cheeses were either free of or contained nitrates less than 1 mg/kg. Imported cheese contained nitrates as follows: Edam 1–11, Gouda 1–24, Teleme 13–81. Goudasana 27, processed cheese 0–8, cheese spread 19–30. bacon cheese 24–508 and others <4 mg/kg. All types of domestic and imported cheese were either negative for nitrites or contained <1 mg/kg.

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