Minerals and Trace Elements in Some Italian Dairy Products

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

“…The elevated concentration of sodium throughout the ripening process with an average value of 7.93 g/kg is principally due to the addition of salt during the process and throughout ripening, coinciding with that observed by Gambelli et al (1999). With regard to the seasonal variability, the cow's cheeses elaborated in winter present lower concentrations of sodium than the cheeses elaborated with goat's milk.…”

“…The concentration of Ca was positively correlated at the 0.01 level (2-tailed) with P and at the 0.05 level (2-tailed) with Mg and Zn, which is in agreement with Moreno-rojas et al (1994) and Gambelli et al (1999). The K was positively correlated at the 0.01 level (2-tailed) with Mg, Na and P, similar data were obtained by Gambelli et al (1999); Mg was positively correlated at the 0.01 level (2-tailed) with P and Na was positively correlated at the 0.01 level (2-tailed) with P and negatively correlated at the 0.05 level (2-tailed) with Zn. Iron was the only mineral not correlated with other minerals in the study.…”

“…The mineral content of milk depends on numerous factors, such as: genetic characteristics, the stage of lactation, environmental conditions, the type of pasture, soil contamination etc. (Anguita 1996;Gambelli et al 1999;Park 2000;Cichoscki et al 2002;Patiño et al 2005). The heavy metal content of cheese is variable due to factors such as differences between species, geographical area, characteristics of the manufacturing practices and possible contamination from the equipment during the process (Moreno-Rojas et al 1994;Mendil 2006).…”

“…Particularly, during cheese ripening some of the mineral salts may migrate from the central part towards the external layer of the cheese block or vice versa (Gambelli et al 1999). Furthermore, changes in the composition and in physical-chemical parameters throughout the manufacture and ripening of cheese are of great importance since they determine not only the nutritional value, but also the organoleptic characteristics and quality (Prieto et al 2002).…”

Mineral and heavy metal by inductively coupled plasma optical emission spectrometer in traditional Turkish yogurts

“…Their results for Ca, Mg and P content were higher, but those for Na, Fe, Cu, Zn and Mn contents were lower than in the present study. Gambelli et al (1999) studied minerals and trace elements in some Italian dairy products. They found Fe, Zn and Co content lower than in the present study, whereas Cr was higher ( Table 1).…”