Trace elements content in cheese, cream and butter

Abstract

Trace elements were determined in five types of cheese, cream and butter using inductively coupled plasma-optical emission spectrometry. In cheese samples trace elements were measured as follows (mg/kg): Al 0.01-3.93, Co<0.005, Cr 0.005-1.66, Li 0.008-0.056, Mn 0.068-5.37, Mo 0.003-0.225, Ni 0.01-0.163 and Sr 0.085-3.49. There were significant differences considering the concentrations of Mn, Cr and Al (p<0.01, all) among the analysed dairy products. There were no significant differences in Sr, Mo, Ni and Li levels among products. The highest levels were found in following products (mg/kg): 4.23 Mn in semi-hard fat cheese, 2.43 Sr in cream cheese, 0.18 Mo in cream, 0.14 Ni and 0.028 Li in melted cheese, 1.13 Cr and 3.87 Al in butter. The trace element concentrations measured in cheeses and butter varied compared to the literature data. Concentrations of Al, Cr, Mn and Mo found in cheeses and Mn and Ni in butter were in line with contents reported in other countries. These results may demonstrate differences in production processes between countries. The estimated daily intakes (EDIs) calculated for Cr, Mn, Mo and Ni in cheeses showed a low contribution (0.59-3.38 %) to the reference values for the permitted daily exposure (PDE) for these elements. However, the high contribution of Al concentrations (56 and 124 %) to PTWI (provisional maximum tolerable daily intake) calculated in fresh and melted cheese may pose a health risk to consumers.

Quality and healthy aspects of Lider cheese at different stages of ripening

“…During this phase specific sensory and nutritional characteristics of each cheese variety are formed. It is well known that the ripening is complex dynamic phase, which includes numerous chemical, microbiological, and biochemical changes of the major cheese compounds (Albenzio and Santillo, 2011;Hatipoğlu et al, 2023;Maslov Bandić et al, 2023). As a result of proteolysis, lipolysis, glycolysis, and further degradation of free amino acids or free fatty acids, appearance, texture, microstructure, and flavour of the final ripened cheese is formed (Hayaloglu et al, 2002;Tudor Kalit et al, 2020).…”

Review : The Health risks caused by heavy metals contamination of milk products

“…The level of toxicity is determined by a number of elements, including the route of administration, the volume of use, the solubility, the condition of metal oxidation, the maintenance percentage, the duration of application, the age, the sex, the frequency of use, the absorption rate, and the effectiveness of excretion mechanisms [7].…”