Levels of 24 minerals in local goat milk, its strained yoghurt and salted yoghurt (tuzlu yogurt)

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dc.authoridGuler, Zehra/0000-0003-1889-9379
dc.contributor.authorGuler, Z.
dc.date.accessioned2024-09-18T20:32:52Z
dc.date.available2024-09-18T20:32:52Z
dc.date.issued2007
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe study was conducted to determine concentrations of 24 minerals including Ca, K, Mg, Na, P, S, Ag, Al, As, B, Ba, Cd, Co, Cu, Cr, Fe, Mn, Mo, Ni, Pb, Se, Si, Sr and Zn as well as gross chemical composition of salted yoghurt, strained yoghurt and the indigenous raw goats' milk by simultaneous inductively coupled plasma optical emission spectrometry (ICP-OES). Basic nutrient and mineral contents of raw milk increased significantly throughout manufacture of salted yoghurt (P < 0.001). Mean percentage of total solids, total protein, fat, ash and pH values for raw milk, strained yoghurt and salted yoghurt were: 12.32, 17.82, 28.41; 4.15, 8.31, 11.56; 4.37, 7.10, 10.45; 0.76, 0.79, 2.69; 6.68, 3.87, 3.95, respectively. Mean concentrations (ppm) for major minerals in raw milk, strained yoghurt and salted yoghurt were: 1342, 1455 and 2134 Ca; 823, 1052 and 1508 P; 510, 587 and 838 Mg; 296, 553 and 923 S; 409, 511 and 554 K; 433, 520 and 5147 Na, respectively. Of minor minerals B, Si, Se, Zn, Fe and Al were the most abundant in raw milk and its products. Except for As, toxic elements Cd, Ag, Pb (ppm) were 0.63, 0.28 and 0.06 for raw milk, 1.01, 0.29 and 0.11 for strained yoghurt, 1.00, 0.71 and 1.3 for salted yoghurt, respectively. Constituents in strained and salted yoghurts were influenced by the fermentation process, draining of yoghurt, cooking, salting and manufacturing utensils. This work also provided important information on safety and quality standards of local goats' milk, strained and salted yoghurts. (C) 2006 Elsevier B.V. All rights reserved.en_US
dc.identifier.doi10.1016/j.smallrumres.2006.05.011
dc.identifier.endpage137en_US
dc.identifier.issn0921-4488
dc.identifier.issn1879-0941
dc.identifier.issue1-3en_US
dc.identifier.scopus2-s2.0-34250017352en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage130en_US
dc.identifier.urihttps://doi.org/10.1016/j.smallrumres.2006.05.011
dc.identifier.urihttps://hdl.handle.net/20.500.12483/11187
dc.identifier.volume71en_US
dc.identifier.wosWOS:000247946900018en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofSmall Ruminant Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectmineral elementsen_US
dc.subjectgoat milken_US
dc.subjectstrained yoghurten_US
dc.subjectsalted yoghurten_US
dc.subjectICP-OESen_US
dc.titleLevels of 24 minerals in local goat milk, its strained yoghurt and salted yoghurt (tuzlu yogurt)en_US
dc.typeArticleen_US

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