ホエーチーズの硝酸塩および亜硝酸塩の定量

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タイトル別名
  • Determination of Nitrate and Nitrite in Whey Cheese
  • ホエー チーズ ノ ショウサンエン オヨビ アショウサンエン ノ テイリョウ

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抄録

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.

収録刊行物

  • 食品衛生学雑誌

    食品衛生学雑誌 18 (5), 470-473_1, 1977

    公益社団法人 日本食品衛生学会

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