Changes in the Mineral Content in Cheeses of Different Compositions during 6 Months of Ripening

I. González-Martín, J. M. Hernández-Hierro, I. Revilla, A. Vivar-Quintana, I. Lobos-Ortega and C. González-Pérez
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I. González-Martín: Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias Químicas, 37008 Salamanca, Spain
J. M. Hernández-Hierro: Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias Químicas, 37008 Salamanca, Spain
I. Revilla: Área de Tecnología de los Alimentos de la Universidad de Salamanca en Zamora, 49022 Zamora, Spain, *E-mail: inmaglez@usal.es
A. Vivar-Quintana: Área de Tecnología de los Alimentos de la Universidad de Salamanca en Zamora, 49022 Zamora, Spain, *E-mail: inmaglez@usal.es
I. Lobos-Ortega: Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias Químicas, 37008 Salamanca, Spain
C. González-Pérez: Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias Químicas, 37008 Salamanca, Spain

Czech Journal of Food Sciences, 2009, vol. 27, issue SpecialIssue1, S114-S118

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.

Keywords: mineral composition; cows; ewes; goats; ripening; cheese (search for similar items in EconPapers)
Date: 2009
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:1086-cjfs

DOI: 10.17221/1086-CJFS

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