摘要：Nitrate and nitrite are used as an antimicrobial agent in cheese against swelling; which is an indication of microbial contamination during the ripening period; in particular for Clostridium. Nitrite can be added directly during the cheese making process or may stem from by reduction of nitrate. In addition to this, it might be exist in milk as environmental residue substance. Using of Nitrate-nitric in cheese was banned by Turkish Food Codex. In order to determine these agents that could be used by cheese manufactures. 82 cheese samples were analysed. All sample were collected from different dairies in Thrace Region, one of the most important cheese production areas in Turkey. In 27 of these samples were found nitrite ranging between 0.189-191.643 ppm levels.
