Comparison of basic nutrients, mineral and heavy metal contents of herby dairy products


Tarakci Z., KÜÇÜKÖNER E.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.43, sa.2, ss.216-219, 2008 (SCI İndekslerine Giren Dergi) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 43 Konu: 2
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1111/j.1365-2621.2006.01411.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Sayfa Sayıları: ss.216-219

Özet

The aim of this study was to determine basic nutrients. some minerals and heavy metal contents of herby cheese, cacik and lor. Herby cheese is a cheese made from cow and/or sheep milk mixed with some herb. Herby cacik is a dairy product manufactured from light yoghurt (non-fat), ayran (liquid yoghurt) and/or a small amount of cheese whey. Herby lor cheese is a product traditionally made in Turkey, produced from cheese whey and occasionally some whole milk added. These dairy products are mixed with wild herb species (Allium sp., Chaerophyllum macropodum, Antriseus nemorosa, Ferula sp., Prangos sp., Silene vulgaris, Tymus sp. and Mentha sp.). In this study, herby cacik, cheese and lor samples were analysed for some physicochemical, mineral and heavy metal contents. The dry matter, protein, fat, salt and ash contents among herby dairy products were found significantly different (P < 0.05). There were significant differences in Ca, P, Na, Mg, Fe, Cu and Mn content of herby dairy products (P < 0.05). Zn, Co, Cr, Ni and Cd contents of analysed samples were not significantly different (P > 0.05).