Mineral composition of herby cheese produced from raw and pasteurized milk

Kose Ş., Ocak E.

Applied Ecology and Environmental Research, vol.17, no.3, pp.7189-7201, 2019 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 17 Issue: 3
  • Publication Date: 2019
  • Doi Number: 10.15666/aeer/1703_71897201
  • Journal Name: Applied Ecology and Environmental Research
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.7189-7201
  • Keywords: herbs, mineral content, ripening period, packaging type, TRACE-METAL LEVELS, VARIETY, IRON
  • Van Yüzüncü Yıl University Affiliated: Yes


© 2019, ALÖKI Kft., Budapest, Hungary.In this study, the effects of sirmo (Allium vineale L.), mendi (Chaerophyllum macropodum Boiss.) and siyabo (Ferula rigidula DC.) on mineral compositions of herby cheese produced from raw and pasteurized milk in brine and vacuum package during 90 days ripening were determined. Macroelements (Ca, Mg, Na, K) and micro elements (Fe, Zn, Mn) concentration of herby cheese samples were examined by Inductively Coupled Plasma-Optical Emission Spectrometer (ICP-OES). It was determined that the mineral concentration was changed from highest to lowest Na>Ca>K>Mg>Zn>Fe>Mn in the herby cheese. The highest mean concentration of Na was found in Sirmo added cheeses manufactured from raw milk in brine on the second day of ripening and the lowest mean concentration of Mn was found in Sirmo added cheeses produced from pasteurized milk in brine at the end of 90 days. Na, Ca, K, Mg, Zn, Fe and Mn content of cheeses in brine and vacuum package decreased during ripening period.