[Formation of nitrosamines in cheese products].
Several strains of micromycetes used as fermentation agents in the cheese industry or having led to accidents during cheese making are able to favor the formation of nitrosamines in 60% of the cases. The concentrations observed are similar to those found by other authors with other microorganisms. The results obtained in a semi-synthetic medium are checked during the ripening of experimental camembert type cheese made from milk containing nitrates and cultured with a strain of Penicillium camemberti, which favors very much the synthesis of nitrosamines. The amount of nitrosodimethylamine formed in this cheese increases from 5 to 20 ppb during ripening. A tentative explanation of the mechanism of formation is outlined.
D002611:Cheese / Q000032:analysis*; D055598:Chemical Phenomena; D002621:Chemistry; D005516:Food Microbiology; D009566:Nitrates / Q000032:analysis; D009573:Nitrites / Q000032:analysis; D009602:Nitrosamines / Q000032:analysis*
D009566:Nitrates; D009573:Nitrites; D009602:Nitrosamines
Formation de nitrosamines dans les produits fromagers.