Original scientific paper

Changes of the contents of mineral substances calcium and phosphorus in the course of ripening and keeping in brine

Ljubica Slaveska ; Farmaceutski fakultet, Skopje
Ljerka Kršev
Elizabeta Petkovska

Abstract

The work has investigated the dinamics of change of the total mineral substance, mineral substance without sodium chloride, calcium and phosphorus in the autochthonous Macedonian beaten cheese. The dynamics of contents of the given components has been observed in the course of ripening and keeping of beaten cheese in brine over a period of 279 days. The investigations show that the quantity of the total mineral substance in the cheese ranges from 5,00 to 17,82%, mineral substance without sodium, chloride from 4,80 do 3,6% calculated per 100 gr of the cheese dry substance, the quantity of calcium from 1550,0 to 1500 mg, the quantity of phosphorus from 930,0 to 800,0 mg calculated per 100 gr of the cheese dry substance. The proportion of calcium and phosphorus (Ca/P) ranges from 1,67 to 1,87. Data point out that the values of the total mineral substance and the mineral substance without sodium chloride change, while there are only slight changes of the values of calcium and phosphorus.

Keywords

cheese; bijeni; ripening; keeping in brine; mineral substances calcium and phosphorus

Hrčak ID:

101186

URI

https://hrcak.srce.hr/101186

Publication date:

3.1.1988.

Article data in other languages: croatian

Visits: 1.415 *