Changes in the amount of soluble nitrogen in processed cheese sauces preserved using various systems both when they are fresh and throughout storage for up to three months. For control processed Cheese Sauce, processed cheese sauces with additional nisin, nisin + natamycin, potassium sorbate, and nisin + natamycin + potassium sorbate, respectively, soluble nitrogen levels were 0.779, 0.766, 0.777, 0.765, and 0.756 for the final processed cheese sauces with preservatives. It is evident that the soluble nitrogen content of the various treatments varied only slightly and not significantly. These could result from variations in the weight of the raw materials used to make the blend, particularly the Ras cheese basis.
By lengthening the storage time, soluble nitrogen content rose in all treatments. Particularly at the conclusion of the storage period, the increase was more noticeable in the control processed cheese sauce with no added preservatives. When compared to the other treatments, the control processed cheese sauce had the highest content, while the added nisin, natamycin, and potassium sorbate versions had the lowest.
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