Calcium, magnesium, manganese, sodium and potassium variations in Manchego-type cheese during ripening
1994
Moreno-Rojas, R. | Pozo-Lora, R. | Zurera-Cosano, G. | Amaro-Lopez, M.A.
Changes in the contents of calcium (Ca), magnesium (Mg), manganese (Mn), sodium (Na) and potassium (K) during the ripening of a Manchego-type cheese during storage at temperatures below 10 degrees C were studied over a period of six months. The determinations were performed by atomic absorption spectrophotometry. A two-factor variance analysis showed the existence of statistically significant differences (p < 0.001) in the contents of Ca, Mg, Mn, Na and K between different portions and over a period of time, when the concentrations were considered both on a fresh-weight and a dry-weight basis. However, certain differences in the formed groups according to time were observed using a Scheffe homogeneity test (p < 0.05), depending on whether the mineral content was expressed on a fresh-weight or on a dry-weight basis. The daily intake estimates calculated for the five elements were 47 mg/day for Ca, 2 mg/day for Mg, 2 micrograms/day for Mn, 71 mg/day for Na and 8 mg/day for K in Manchego-type cheese ripened for 6 months.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by National Agricultural Library