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Fırat Üniversitesi Sağlık Bilimleri Veteriner Dergisi
2013, Cilt 27, Sayı 2, Sayfa(lar) 093-097
[ Turkish ] [ Tam Metin ] [ PDF ]
Mineral Substances and Heavy Metal Contents in Tulum Cheese and Fresh White Cheese
Gülsüm ÖKSÜZTEPE1, Pınar KARATEPE2, Mehtap ÖZÇELİK3, Gökhan Kürşad İNCİLİ1
1Fırat Üniversitesi, Veteriner Fakültesi, Besin Hijyeni ve Teknolojisi Anabilim Dalı, Elazığ, TÜRKİYE
2Bingöl Üniversitesi, Gıda Mühendisliği, Bingöl, TÜRKİYE
3Bingöl Üniversitesi, Sağlık Hizmetleri Meslek Yüksekokulu, Bingöl, TÜRKİYE
Keywords: Mineral substance, Heavy metal, Tulum cheese, Fresh white cheese

This study was carried out to determine the mineral substances and heavy metal contents of tulum cheese and fresh white cheese sold in Elazığ province, Turkey. A total of 60 samples (30 tulum and 30 fresh white cheese) were obtained from retail outlets. Mineral substances and heavy metal levels of the samples were detected using ICP-OES. The average levels of the mineral substances and heavy metals in the tulum cheese samples were determined as; calcium 9920.25±230.33 mg/kg, phosphorus 5016.97±160.68 mg/kg, magnesium 601.07±22.39 mg/kg, sodium 9442.0±201.40 mg/kg, potassium 1200.4±208.11 mg/kg, copper 0.33±0.07 mg/kg, zinc 11.56±1.68 mg/kg, manganese 1.60±0.08 mg/kg, iron 10.46±4.03 mg/kg, chrome 0.31±0.17 mg/kg and aluminum 0.26±0.14 mg/kg. As for the fresh white cheese samples, the average levels of the mineral substances and heavy metals were determined as; calcium 10112.4±190.19 mg/kg, phosphorus 3908.65±520.08 mg/kg, magnesium 611.38±0.62 mg/kg, sodium 692.03±77.14 mg/kg, potassium 928.92±38.18 mg/kg, copper 0.42±0.06 mg/kg, zinc 20.50±9.69 mg/kg, manganese 0.68±0.05 mg/kg, iron 21.33±3.86 mg/kg, chrome 0.79±0.02 mg/kg and aluminum 10.61±2.43 mg/kg. Additionally, cobalt, nickel, arsenic, lead and cadmium levels in the tulum and white cheese samples were detected below the detection limit. In conclusion, the results indicated that mineral substance levels of the samples showed significant statistical differences (P<0.001) due to diversity of the production techniques. As for some heavy metal levels of the samples were within the acceptable limits established in the Turkish Food Codex.

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