Determination of Major and Minor Elements in Milk Through Icp-Aes

Birghilă, Semaghiul; Dobrinaș, Simona; Stanciu, Gabriela; Soceanu, Alina

doi:10.30638/eemj.2008.107

Cited by 62 publications

(64 citation statements)

References 14 publications

(24 reference statements)

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“…While mineral levels are lower than reported by USDA (Milk Facts, 2013), observations for calcium, iron and phosphorus fall within the ranges for each mineral found within published literature. Previous studies on commercially processed milk have shown that mineral content varies, perhaps based on analytical procedure as well as milk source (Murthy et al, 1972;Hunt and Meacham, 2001;Birghila et al, 2008;Hunt and Nielsen, 2009 (Murthy et al, 1972;Goff and Hill, 1993;Rodríguez Rodríguez et al, 1999;Hunt and Meacham, 2001;Hunt and Nielsen, 2009). Atomic absorption spectroscopy of mineral composition in commercially processed milk showed broad ranges in copper (0.042-0.18 mg/kg Cu) and iron concentrations (0.20-1.45 mg/kg Fe) (Murthy et al, 1972).…”

Section: Experiments 2: Validation Of Inductively Coupled Plasma Mass mentioning

confidence: 99%

Effects of mineral content of bovine drinking water: Does iron content affect milk quality?

Mann¹,

Duncan²,

Knowlton³

et al. 2013

Journal of Dairy Science

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Implications of water chemistry on milk synthesis are not well described yet water is an important nutrient for dairy cattle. High mineral concentrations (>0.3 mg/kg Fe and others) may be associated with natural levels in ground water, contaminating sources, drought conditions, or storage systems. This study evaluated effects of added iron in bovine drinking water on milk composition (Ca, Cu, Fe, P) measured by inductively coupled plasma mass spectrometry and oxidative stability measured by thiobarbituric acid reactive substances assay for malondialdehyde (MDA), volatile chemistry and sensory analysis (triangle test). Prepared ferrous lactate treatments, corresponding to 0, 2, 5, and 12.5 mg/kg drinking water levels were given abomasally (10 L/d) to 4 lactating dairy cows over 4 periods (1 wk infusion/period) in a Latin square design. Milk was collected (d6 of infusion), processed (homogenized, pasteurized), and analyzed within 72 h of processing and 7 d of refrigerated storage. No differences in MDA (1.46±0.04 mg/kg) or iron (0.22±0.01 mg/kg) were observed in processed milk. Cross effects analysis (treatment*cow) showed significant differences in calcium, copper and iron (P < 0.05).Sensory differences (P < 0.05), in treatment vs. control, suggested iron from water sources contributes to milk flavor changes. A case study with high and low (0.99; 0.014 mg/kg) iron treatments revealed no significant differences (P > 0.05) in mineral composition (0.23±0.06 mg/kg Fe) or MDA (0.77±0.03 mg/kg) of raw milk. Iron added to milk causes changes in oxidation; high levels of iron in bovine drinking water may not have observed effects.iii ACKNOWLEDGEMENTS

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Section: Experiments 2: Validation Of Inductively Coupled Plasma Mass mentioning

confidence: 99%

Effects of mineral content of bovine drinking water: Does iron content affect milk quality?

Mann¹,

Duncan²,

Knowlton³

et al. 2013

Journal of Dairy Science

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“…Milk minerals from the respective samples were determined using a wet digestion method [15]. Briefly, 25 mL milk sample was added to a beaker and heated to near dryness.…”

Section: Determination Of Minerals In Goat Milkmentioning

confidence: 99%

Yield and Milk Composition at Different Stages of Lactation from a Small Herd of Nguni, Boer, and Non-Descript Goats Raised in an Extensive Production System

2017

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This study was conducted to evaluate the yield and composition of milk from 30 indigenous South African goats of different genotypes, namely Nguni, Boer, and non-descript, reared under a free-ranging system. Milk yield and composition (milk fat, protein, lactose, solid non-fat, and minerals) from Nguni (10), Boer (10) and non-descript (10) goats were measured and analysed per week at each stage of lactation. Results showed that Nguni goats produced (1.2 ± 0.09, 1.3 ± 0.11 and 1.2 ± 0.07 L per day) more milk (p < 0.05) at early, mid-, and late stages of lactation than Boer (0.6 ± 0.10, 1.0 ± 0.17, and 0.6 ± 0.09 L per day) and non-descript (0.3 ± 0.10, 0.3 ± 0.12, and 0.3 ± 0.09 L per day) goats, respectively. The mean value of milk fat, protein, and lactose content from Nguni goats was 3.98, 3.54, and 5.31; Boer goats, 2.9, 3.59, and 5.04 and non-descript goats, 4.05, 3.39, and 5.02, respectively. There was a significant effect (p < 0.05) of genotypes on milk fat, milk magnesium, and sodium contents of Nguni, Boer, and non-descript goats. It could be concluded that Nguni goats produced more milk than Boer and non-descript goats, but the non-descript goat had a higher mean percentage of milk fat compared to Nguni and Boer goats.

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“…Milk minerals from the respective samples were determined using a wet digestion method [16]. Briefly, 25 ml milk sample was added to a beaker and heated to near dryness.…”

Section: Determination Of Minerals In Goat Milkmentioning

confidence: 99%

Yield and Milk Quality Parameters at Different Stages of Lactation from a Small Herd of Nguni, Boer and Non-Descript Goats Raised in an Extensive Production System

Idamokoro¹,

Muchenje²,

Masika³

2017

Preprint

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This study was conducted to evaluate the yield and quality parameters of milk from 60 indigenous South African goats of different genotypes namely Nguni, Boer and Non-descript reared under a free ranging system. Milk yield and quality parameters (milk fat, protein, lactose, solid non-fat and minerals) from Nguni (10), Boer (10) and Non-descript (10) goats was measured and analysed per week at each stage of lactation. Result showed that, Nguni goats produced (1.2±0.09, 1.3±0.11 and 1.2±0.07 litres per day) more milk (P ˂ 0.05) at early, mid and late stages of lactation than Boer (0.6±0.10, 1.0±0.17 and 0.6±0.09 litres per day) and Non-descript (0.3±0.10, 0.3±0.12 and 0.3±0.09 litres per day) goats, respectively. The mean value of milk fat, protein and lactose content from Nguni goat was (3.98, 3.54 and 5.31); Boer goat (2.9, 3.59 and 5.04) and Nondescript goat (4.05, 3.39 and 5.02), respectively. There was significant effect (P ˂ 0.05) of genotypes on milk fat, milk magnesium and sodium contents of Nguni, Boer and Non-descript goats. It could be concluded that, Nguni goat produced more milk than Boer and Non-descript goats, but the Nondescript goat had higher mean percentage of milk fat compared to Nguni and Boer goats.

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Determination of Major and Minor Elements in Milk Through Icp-Aes

Cited by 62 publications

References 14 publications

Effects of mineral content of bovine drinking water: Does iron content affect milk quality?

Effects of mineral content of bovine drinking water: Does iron content affect milk quality?

Yield and Milk Composition at Different Stages of Lactation from a Small Herd of Nguni, Boer, and Non-Descript Goats Raised in an Extensive Production System

Yield and Milk Quality Parameters at Different Stages of Lactation from a Small Herd of Nguni, Boer and Non-Descript Goats Raised in an Extensive Production System

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