文章基本信息

标题：Determination of some Essential Minerals in Cheese and Milk
本地全文：下载
作者：Nuray Yüzbaşı ; Bediha Demirözü
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2002
卷号：27
期号：6
出版社：Association of Food Technology, Turkey
摘要：In this study, it was aimed to determine the calcium, magnesium, sodium, iron, zinc, and copper contents in milk, pickled white cheese and Kasar cheese samples. The atomic absorption spectrometric method was used to determine of mineral content in samples, and the closed system microwave digestion method was used for digestion of samples. At the end of the study, it was found that the mean levels of calcium, magnesium, sodium, potassium, iron, zinc and copper contents in milk as 653.00±389 mg/L, 84.00±61.00 mg/L, 320.00±107 mg/L, 876.00±361 mg/L, 0.82±0.23 mg/L, 3.01±2.17 mg/L and 0.09±0.05 mg/L respectively. In pickled white cheese and Kasar cheese products, these values were found as 7067.00±3069 mg/kg and 6026.00±908 mg/kg, 411.00±95.8 mg/kg and 220.00±45.20 mg/kg, 4334.00±3021 mg/kg, and 5802.00±1972 mg/kg, 1742.00±602 mg/kg and 723.00±147 mg/kg, 3.05±1.27 mg/kg and 4.11±1.92 mg/kg, 20.19±5.52 mg/kg and 38.00±5.17 mg/kg, 0.54±0.10 mg/kg and 0.64±0.24 mg/kg, 067.00±3069 mg/kg and 6026.00±908 mg/kg, 411.00±95.8 mg/kg and 220.00±45.20 mg/kg, 4334.00±3021 mg/kg and 5802.00±1972 mg/kg, 1742.00±602 mg/kg and 723.00±147 mg/kg, 3.05±1.27 mg/kg and 4.11±1.92 mg/kg, 20.19±5.52 mg/kg and 38.00±5.17 mg/kg, 0.54±0.10 mg/kg and 0.64±0.24 mg/kg, respectively. Difference in mineral contents of the milk and cheese samples was statistically significant (p<0.05).