The essential mineral concentration of Torba yoghurts and their wheys compared with yoghurt made with cows', ewes' and goats' milks

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dc.authoridGuler, Zehra/0000-0003-1889-9379
dc.contributor.authorGuler, Zehra
dc.contributor.authorSanal, Hasan
dc.date.accessioned2024-09-18T20:11:43Z
dc.date.available2024-09-18T20:11:43Z
dc.date.issued2009
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractComparative studies on yoghurts made from cows', ewes' and goats' milks with respect to mineral concentrations are limited and warrant further investigation. The objective of this study was to analyse the gross chemical composition as well as the concentration of essential minerals in concentrated (torba) yoghurts made from cows', ewes' and goats' milk compared with those in regular yoghurts and wheys. The elements were determined by simultaneous inductively coupled plasma optical emission spectrometry. Ewe torba yoghurt was significantly higher in calcium, sodium, phosphorus, magnesium, selenium, zinc, cobalt, copper and iron concentrations compared with goat and cow torba yoghurts. It is recommended that torba yoghurts made from different types of milk may be considered an important source of phosphorus, calcium, magnesium, selenium and zinc over the regular yoghurts and wheys. Whey samples are also an excellent source of lactose as well as sodium and potassium.en_US
dc.description.sponsorshipResearch Foundation of Mustafa Kemal University [06 M 1502]en_US
dc.description.sponsorshipThis work was financed by the Research Foundation of Mustafa Kemal University (Project no. 06 M 1502).en_US
dc.identifier.doi10.1080/09637480701625580
dc.identifier.endpage164en_US
dc.identifier.issn0963-7486
dc.identifier.issn1465-3478
dc.identifier.issue2en_US
dc.identifier.pmid18608571en_US
dc.identifier.scopus2-s2.0-77950453582en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage153en_US
dc.identifier.urihttps://doi.org/10.1080/09637480701625580
dc.identifier.urihttps://hdl.handle.net/20.500.12483/9041
dc.identifier.volume60en_US
dc.identifier.wosWOS:000263290200007en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Ltden_US
dc.relation.ispartofInternational Journal of Food Sciences and Nutritionen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectConcentrated (torba) yoghurtsen_US
dc.subjectwheyen_US
dc.subjectmineralsen_US
dc.subjectchemical compositionen_US
dc.subjectyoghurten_US
dc.titleThe essential mineral concentration of Torba yoghurts and their wheys compared with yoghurt made with cows', ewes' and goats' milksen_US
dc.typeArticleen_US

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