Changes in the Mineral Content in Cheeses of Different Compositions during 6 Months of Ripening

Abstract

Abstract:The mineral content of cheese depends on the origin of the milk (cow, ewe, goat) and its ripening. In this work the effect of different factors on the mineral composition and the correlation between minerals (Ca, Fe, Mg, K, Na, and Zn) and the type of milk used are studied. The One-Way ANOVA procedure revealed that the effect of cow's milk was statistically significant on Fe, K, P, and Zn; goat's milk was statistically significant for Fe and Mg, and ewe's milk was statistically significant for K. The effect of the ripening time was statistically significant in all cases, except for Zn; the effect of the season was statistically significant for K, Mg and P and the effect of the year was statistically significant in the case of K, Na, P, and Zn. The percentage of cow's cheese was positively correlated with K and P; the percentage of ewe's cheese was negatively correlated with K, Mg, Na, and P and the percentage of goat's cheese was negatively correlated with Na, and P.

Physicochemical, Spectroscopic, and Chromatographic Analyses in Combination with Chemometrics for the Discrimination of the Geographical Origin of Greek Graviera Cheeses

“…In most cases there were statistically significant differences (p < 0.05) in mineral concentration among cheeses from different geographical origin. Results of the present study regarding mineral content are in general agreement with those of Gonzalez-Martin et al [29] who determined the mineral content of cow, sheep and goat milk from Zamora, Spain. Danezis et al [25] reported the signature of 61 elements in Greek graviera cheeses including all sixteen rare earth elements and all seven precious metals which were used to differentiate cheese geographical origin.…”

Minerals multi-element analysis and its relationship with geographical origin of artisanal Mexican goat cheeses

“…The concentration of the major elements as a Ca and Mg were similar (P < 0.05) between both cheeses types; this effect was also observed by Herrera-García et al (2006) and González-Martin et al (2009) in fresh and matured goat cheeses. Respect to content of essential elements, it was found that the concentrations of Cu, Cr and Fe were similar (P > 0.05) between both types of cheeses (Table 3).…”

“…Due to the concentrations of Na found in the cheeses of this research, this type of food is recommended for people with skeletal, neurological problems and non-hypertensive (Macedo & Malcata, 1997;Bona et al, 2010). Dnly the elements Ca and Mg were similar (P < 0.05) between both cheeses types; this is due to the fact that Ca and Mg, when linked to the solid phase of the cheese, have a lower degree of mobility and the loss of these metals is minimal between fresh and ripened cheese (Moreno-Rojas et al, 1994); This effect was also observed by Herrera-García et al (2006) and González-Martin et al (2009) in fresh and matured Spanish goat cheeses. The above indicates that the cheeses of this research had a production process similar to that used for the manufacture of Spanish cheeses, where the process is characterized as an enzymatic coagulation, salted and drained (Fresno et al, 1995).…”

“…The differences described above between matured cheese of Tatatila and the rest of the cheeses were because this cheese had the high contents of Al, Ca, Cu, K, Mn, Mg, Se, Sr and Zn while the rest of the matured cheeses predominated Cr (Figure 2d). The diversity of mineral elements of Tatatila cheese could be due to the diversified feeding (semi-intensive systems) of grazing goats as well as the proximity of this GPU to the mining industry (Kodrik et al, 2001;Ledesma et al, 2007, González-Martin et al, 2009. The content of Cr in the rest of the cheeses could be caused because the GPUs are close to the roads with intense vehicular traffic and mainly to the industries, which release the largest amount of this element to the environment for its subsequent entry into the water and forage crops used for goat feeding (Kodrik et al, 2001;Tchounwou et al, 2012).…”

The determination of water‐soluble vitamins and in vitro digestibility of selected Czech cheeses

“…Cheeses are one of the most important sources of dietary proteins, fat with good nutritive value, minerals, vitamins (the most significant being vitamin D, E), and some water soluble vitamins such as riboflavin (B 2 ), niacin (B 3 ), pyridoxine (B 6 ), biotin, folic acid (B 9 ), and cobalamin (B 12 ) (Herrero-Barbudo et al, 2005;Gonzalez-Martin et al, 2009). The amounts of vitamins depend on cheese varieties, technological process, seasons, milk source etc.…”