Profiles of non-essential trace elements in ewe and goat milk and their yoghurt, torba yoghurt and whey

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dc.authoridGuler, Zehra/0000-0003-1889-9379
dc.contributor.authorSanal, Hasan
dc.contributor.authorGuler, Zehra
dc.contributor.authorPark, Young W.
dc.date.accessioned2024-09-18T20:19:55Z
dc.date.available2024-09-18T20:19:55Z
dc.date.issued2011
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe objectives of this study were to determine the profiles of non-essential trace elements in ewes' and goats' milk and manufactured products, such as yoghurt, torba yoghurt and whey, as well as changes in trace element content during Torba yoghurt-making processes. Concentrations of non-essential trace elements in ewe (Awassi) and goat (Damascus) milk and their yoghurt, torba yoghurt and whey were quantitatively determined by simultaneous inductively coupled plasma optical emission spectrometer (ICP-OES), after microwave digestion. Aluminium, antimony, arsenic, boron, beryllium, cadmium, nickel, lead, silver, titanium, thallium and vanadium were determined for both types of milk and their products. Barium was not detected in goats' milk or their products. Among all trace elements, boron was the most abundant and beryllium was least present in milk and the manufactured products. The results showed that goats' and ewes' milk and their manufactured products may be a source of 13 non-essential trace elements.en_US
dc.description.sponsorshipResearch Foundation of Mustafa Kemal University [06M 1502]en_US
dc.description.sponsorshipThis work was financed by the Research Foundation of Mustafa Kemal University (project no. 06M 1502). The authors thank Dr. Mahmut Keskin and Dr. Sabri Gul of the Animal Science Department of Mustafa Kemal University for supplying the ewe and goat milk.en_US
dc.identifier.doi10.1080/19393210.2011.617520
dc.identifier.endpage281en_US
dc.identifier.issn1939-3210
dc.identifier.issue4en_US
dc.identifier.pmid24786251en_US
dc.identifier.scopus2-s2.0-84863275636en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage275en_US
dc.identifier.urihttps://doi.org/10.1080/19393210.2011.617520
dc.identifier.urihttps://hdl.handle.net/20.500.12483/9955
dc.identifier.volume4en_US
dc.identifier.wosWOS:000299002200008en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Ltden_US
dc.relation.ispartofFood Additives & Contaminants Part B-Surveillanceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectewe milken_US
dc.subjectgoat milken_US
dc.subjectyoghurten_US
dc.subjecttorba yoghurten_US
dc.subjectwheyen_US
dc.subjectnon-essential trace elementsen_US
dc.titleProfiles of non-essential trace elements in ewe and goat milk and their yoghurt, torba yoghurt and wheyen_US
dc.typeArticleen_US

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