Skoči na glavni sadržaj

Veterinarska stanica, Vol. 52 No. 2, 2021.

Izvorni znanstveni članak

https://doi.org/10.46419/vs.52.2.5

Mineral elements in sheep cheese

Amina Hrković-Porobija orcid id orcid.org/0000-0002-9966-9411 ; University of Sarajevo, Veterinary faculty of Sarajevo, Bosnia and Herzegovina
Aida Hodžić ; University of Sarajevo, Veterinary faculty of Sarajevo, Bosnia and Herzegovina
Husein Ohran ; University of Sarajevo, Veterinary faculty of Sarajevo, Bosnia and Herzegovina
Nejra Hadžimusić ; University of Sarajevo, Veterinary faculty of Sarajevo, Bosnia and Herzegovina
Vinko Batinić orcid id orcid.org/0000-0001-5112-6728 ; University of Mostar, Faculty of Agriculture and Food technology, Mostar, Bosnia and Herzegovina
Dinaida Tahirović orcid id orcid.org/0000-0002-8475-4111 ; University of Sarajevo, Veterinary faculty of Sarajevo, Bosnia and Herzegovina
Almira Softić orcid id orcid.org/0000-0003-4284-2663 ; University of Sarajevo, Veterinary faculty of Sarajevo, Bosnia and Herzegovina
Lejla Velić ; University of Sarajevo, Veterinary faculty of Sarajevo, Bosnia and Herzegovina
Aida Kustura orcid id orcid.org/0000-0003-0261-8771 ; University of Sarajevo, Veterinary faculty of Sarajevo, Bosnia and Herzegovina

Puni tekst: engleski pdf 349 Kb

str. 185-192

preuzimanja: 627

citiraj

Sažetak

The indigenous Travnik (Vlasic) cheese is produced in central Bosnia in the area of Mt. Vlasic. This cheese belongs to the group of white soft cheeses, ripened in brine under anaerobic conditions, and made from raw, thermally untreated sheep’s milk. The production technology is very simple and is adapted to mountainous conditions. Cheese is an important source of essential nutrients, in particular proteins, fat, vitamins and minerals. The aim of this study was to determine the concentration of macroelements (Ca, Na, K, Mg, P) and microelements (Zn, Fe, Cu) in 15 samples of Travnik sheep cheese using the atomic absorption spectrometry (AAS) and ultraviolet–visible spectrometry (UV-VIS) methods. A tendency of increasing Mg and K, Fe and Ca, Fe and Mg, and Fe and P was determined in the examined samples, but without statistical significance. The correlation
coefficient values showed statistical validity at the level of high significance of differences (P<0.01).

Ključne riječi

sheep; cheese; mineral elements; AAS; UV-VIS

Hrčak ID:

239472

URI

https://hrcak.srce.hr/239472

Datum izdavanja:

1.12.2020.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.453 *