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Preliminary communication
https://doi.org/10.15567/mljekarstvo.2014.0302

Trace elements content in cheese, cream and butter

Nina Bilandžić   ORCID icon orcid.org/0000-0002-0009-5367 ; Laboratory for Residue Control, Department for Veterinary Public Health, Croatian Veterinary Institute, 10000 Zagreb, Croatia
Marija Sedak ; Laboratory for Residue Control, Department for Veterinary Public Health, Croatian Veterinary Institute, 10000 Zagreb, Croatia
Maja Đokić ; Laboratory for Residue Control, Department for Veterinary Public Health, Croatian Veterinary Institute, 10000 Zagreb, Croatia
Đurđica Božić ; Laboratory for Residue Control, Department for Veterinary Public Health, Croatian Veterinary Institute, 10000 Zagreb, Croatia
Božica Solomun Kolanović ; Laboratory for Residue Control, Department for Veterinary Public Health, Croatian Veterinary Institute, 10000 Zagreb, Croatia
Ivana Varenina ; Laboratory for Residue Control, Department for Veterinary Public Health, Croatian Veterinary Institute, 10000 Zagreb, Croatia

Fulltext: english, pdf (270 KB) pages 150-158 downloads: 1.161* cite
APA 6th Edition
Bilandžić, N., Sedak, M., Đokić, M., Božić, Đ., Solomun Kolanović, B. & Varenina, I. (2014). Trace elements content in cheese, cream and butter. Mljekarstvo, 64 (3), 150-158. https://doi.org/10.15567/mljekarstvo.2014.0302
MLA 8th Edition
Bilandžić, Nina, et al. "Trace elements content in cheese, cream and butter." Mljekarstvo, vol. 64, no. 3, 2014, pp. 150-158. https://doi.org/10.15567/mljekarstvo.2014.0302. Accessed 26 Nov. 2020.
Chicago 17th Edition
Bilandžić, Nina, Marija Sedak, Maja Đokić, Đurđica Božić, Božica Solomun Kolanović and Ivana Varenina. "Trace elements content in cheese, cream and butter." Mljekarstvo 64, no. 3 (2014): 150-158. https://doi.org/10.15567/mljekarstvo.2014.0302
Harvard
Bilandžić, N., et al. (2014). 'Trace elements content in cheese, cream and butter', Mljekarstvo, 64(3), pp. 150-158. https://doi.org/10.15567/mljekarstvo.2014.0302
Vancouver
Bilandžić N, Sedak M, Đokić M, Božić Đ, Solomun Kolanović B, Varenina I. Trace elements content in cheese, cream and butter. Mljekarstvo [Internet]. 2014 [cited 2020 November 26];64(3):150-158. https://doi.org/10.15567/mljekarstvo.2014.0302
IEEE
N. Bilandžić, M. Sedak, M. Đokić, Đ. Božić, B. Solomun Kolanović and I. Varenina, "Trace elements content in cheese, cream and butter", Mljekarstvo, vol.64, no. 3, pp. 150-158, 2014. [Online]. https://doi.org/10.15567/mljekarstvo.2014.0302

Abstracts
Trace elements were determined in five types of cheese, cream and butter using inductively coupled plasma-optical emission spectrometry. In cheese samples trace elements were measured as follows (mg/kg): Al 0.01-3.93, Co<0.005, Cr 0.005-1.66, Li 0.008-0.056, Mn 0.068-5.37, Mo 0.003-0.225, Ni 0.01-0.163 and Sr 0.085-3.49. There were significant differences considering the concentrations of Mn, Cr and Al (p<0.01, all) among the analysed dairy products. There were no significant differences in Sr, Mo, Ni and Li levels among products. The highest levels were found in following products (mg/kg): 4.23 Mn in semi-hard fat cheese, 2.43 Sr in cream cheese, 0.18 Mo in cream, 0.14 Ni and 0.028 Li in melted cheese, 1.13 Cr and 3.87 Al in butter. The trace element concentrations measured in cheeses and butter varied compared to the literature data. Concentrations of Al, Cr, Mn and Mo found in cheeses and Mn and Ni in butter were in line with contents reported in other countries. These results may demonstrate differences in production processes between countries. The estimated daily intakes (EDIs) calculated for Cr, Mn, Mo and Ni in cheeses showed a low contribution (0.59-3.38 %) to the reference values for the permitted daily exposure (PDE) for these elements. However, the high contribution of Al concentrations (56 and 124 %) to PTWI (provisional maximum tolerable daily intake) calculated in fresh and melted cheese may pose a health risk to consumers.

Keywords
cheese; dairy products; trace elements; Al; Co; Cr; Li; Mn; Mo; Ni; Sr; ICP-OES

Hrčak ID: 126246

URI
https://hrcak.srce.hr/126246

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