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Changes in the mineral content in cheeses of different compositions during 6 months of ripening

 

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Opened Access Changes in the mineral content in cheeses of different compositions during 6 months of ripening
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Author: González Martín, M.I.
Hernández Hierro, José Miguel
Revilla, Isabel
Vivar Quintana, A.M.
Lobos Ortega, Iris A.
González Pérez, Claudio
Department: Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
Date: 2009
Published in: Czech Journal of Food Sciences, 27 (SPEC.), S114-S118
Document type: Article
Abstract: The mineral content of cheese depends on the origin of the milk (cow, ewe, goat) and its ripening. In this work the effect of different factors on the mineral composition and the correlation between minerals (Ca, Fe, Mg, K, Na, and Zn) and the type of milk used are studied. The One-Way ANOVA procedure revealed that the effect of cow’s milk was statistically significant on Fe, K, P, and Zn; goat’s milk was statistically significant for Fe and Mg, and ewe’s milk was statistically significant for K. The effect of the ripening time was statistically significant in all cases, except for Zn; the effect of the season was statistically significant for K, Mg and P and the effect of the year was statistically significant in the case of K, Na, P, and Zn. The percentage of cow’s cheese was positively correlated with K and P; the percentage of ewe’s cheese was negatively correlated with K, Mg, Na, and P and the percentage of goat’s cheese was negatively correlated with Na, and P.
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URI: http://hdl.handle.net/11441/41264

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