Determination of Selenium Content and Antagonist Elements in Milk and Milk Processed Products

Abstract

The content of selenium and antagonist elements (Cu, As, Zn, Cd, Pb) in natural milk and products of its processing (cottage cheese and cream) in different seasons of the year is determined. It is noted that the greatest amount of selenium and antagonist elements in natural milk is contained in the summer (in the pasture period). The concentration of antagonist elements in milk processing products (cream and curd) is proportional to their content in the milk from which they are made. The content of antagonist elements in curd is much higher than in cream. This indicates that the elements are mainly associated with the protein part of milk.