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Author Jukić, M. ♦ Lučan, Mirela ♦ Krstanović, V. ♦ Komlenić, Daliborka Koceva ♦ Slačanac, V. ♦ Hardi, J.
Source Directory of Open Access Journals (DOAJ)
Content type Text
Publisher Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
File Format PDF
Date Created 2017-10-19
Copyright Year ©2011
Language English
Subject Domain (in LCC) TP368-456
Subject Keyword Chemical technology ♦ Technology ♦ Food processing and manufacture
Abstract The concentration of the minerals (Ca, Mg and P) and trace elements (Zn, Fe) were determined in goat and cow’s dairy products. The aim of this work was to determine the concentrations of mentioned minerals and trace elements in fermented dairy products made of goat milk, as well as in East Croatia traditional White Slice goat cheese. Obtained results show that goat milk and dairy products from goat milk had higher concentration of Mg and Fe than these of cow milk. Goat milk and dairy products from goat milk also had higher concentration of P, whereas the concentration of Ca was equally in goat and cow milk. However, significantly lower concentrations of Zn in goat milk and goat milk products were determined. Levels of analyzed major and trace minerals were higher in fermented dairy products and cheeses than in liquid milk. The levels of major and trace minerals in White Slice cheese were greater than those in fermented milk products. High content of phosphorus in White Slice goat cheese than in White Slice cow cheese was determined.
ISSN 18473466
Age Range 18 to 22 years ♦ above 22 year
Educational Use Research
Education Level UG and PG ♦ Career/Technical Study
Learning Resource Type Article
Publisher Date 2011-01-01
e-ISSN 18473466
Journal Croatian Journal of Food Science and Technology
Volume Number 3
Issue Number 1
Page Count 5
Starting Page 21
Ending Page 25

Source: Directory of Open Access Journals (DOAJ)