Copper, iron and zinc variations in Manchego-type cheese during the traditional cheese-making process
1994
Moreno-Rojas, R. | Amaro-Lopez, M.A. | Zurera-Cosano, G.
Variations in mineral content were determined throughout the process of making cheese by taking samples of natural, pasteurized milk, with additions of rennet, curd, whey, pressed curd, pressing whey, and cheese. The mean contents of copper, iron, and zinc in cheese were 1.03, 6.71, and 37.86 microgram/g, respectively, in fresh weight. The contribution of the consumption of this type of product to the daily-intake estimates in a Spanish diet are 3.22 microgram/day for copper, 20.9 microgram/day for iron, and 117.8 microgram/day for zinc. By an analysis of variance, the existence of statistically significant differences (p < 0.001) was confirmed in the products from the cheese-making for the three minerals, expressed as both fresh weight and dry weight. Certain differences were observed in the groups formed on using a Scheffe homogeneity test (p < 0.05) depending on whether the mineral content was expressed as fresh weight or as dry weight. Slight rises in the contents of the three minerals investigated as dry weight were attributed mainly to the retention time of the minerals by the curd and secondly, to possible contamination occurring during the process.
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