Advisability of X‐ray fluorescence analysis of dry residue of cow milk applied to monitor environment

Gunicheva, T. N.

doi:10.1002/xrs.1225

Cited by 17 publications

(4 citation statements)

References 17 publications

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“…ences between cheese types did not affect the ability of the XRF to successfully determine Na. These findings are similar to other studies looking at the effect of fat content in milk powders on the determination of several minerals using XRF (Gunicheva, 2010;Smagunova and Pashkova, 2013). Based on this result, any natural cheese type (regardless of gross composition) can be successfully analyzed using any of the 6 calibration methods created with an individual cheese type.…”

Section: Effect Of Cheese Form Thickness and Composition On Na Peaksupporting

confidence: 86%

Evaluation of X-ray fluorescence spectroscopy as a method for the rapid and direct determination of sodium in cheese

Stankey

Akbulut

Romero

et al. 2015

Journal of Dairy Science

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Cheese manufacturers indirectly determine Na in cheese by analysis of Cl using the Volhard method, assuming that all Cl came from NaCl. This method overestimates the actual Na content in cheeses when Na replacers (e.g., KCl) are used. A direct and rapid method for Na detection is needed. X-ray fluorescence spectroscopy (XRF), a mineral analysis technique used in the mining industry, was investigated as an alternative method of Na detection in cheese. An XRF method for the detection of Na in cheese was developed and compared with inductively coupled plasma optical emission spectroscopy (ICP-OES; the reference method for Na in cheese) and Cl analyzer. Sodium quantification was performed by multi-point calibration with cheese standards spiked with NaCl ranging from 0 to 4% Na (wt/wt). The Na concentration of each of the cheese standards (discs: 30mm×7mm) was quantified by the 3 methods. A single laboratory method validation was performed; linearity, precision, limit of detection, and limit of quantification were determined. An additional calibration graph was created using cheese standards made from natural or process cheeses manufactured with different ratios of Na:K. Both Na and K calibration curves were linear for the cheese standards. Sodium was quantified in a variety of commercial cheese samples. The Na data obtained by XRF were in agreement with those from ICP-OES and Cl analyzer for most commercial natural cheeses. The XRF method did not accurately determine Na concentration for several process cheese samples, compared with ICP-OES, likely due to the use of unknown types of Na-based emulsifying salts (ES). When a calibration curve was created for process cheese with the specific types of ES used for this cheese, Na content was successfully predicted in the samples. For natural cheeses, the limit of detection and limit of quantification for Na that can be determined with an acceptable level of repeatability, precision, and trueness was 82 and 246mg/100g of cheese, respectively. Calibration graphs should be created with standards that reflect the concentration range, ratio, and salt type present in the cheeses. This XRF method can be successfully used for the rapid and direct measurement of Na content in a wide variety of natural cheeses. Commercial process cheese manufacturers use proprietary blends of ES. We did find that the XRF technique worked for process cheese when the calibration graphs were created with the specific types of ES actually used.

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Section: Effect Of Cheese Form Thickness and Composition On Na Peaksupporting

confidence: 86%

Evaluation of X-ray fluorescence spectroscopy as a method for the rapid and direct determination of sodium in cheese

Stankey

Akbulut

Romero

et al. 2015

Journal of Dairy Science

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“…Other sample preparation methods published during this review year included studies by two Russian workers 167,168 for the analysis of cow's milk. Samples were prepared as freeze-dried residues and presented to a WDXRF spectrometer as 4 g pressed pellets.…”

Section: Sample Preparation and Preconcentration Techniquesmentioning

confidence: 99%

Atomic spectrometry update–X-ray fluorescence spectrometry

West

Ellis

Potts

et al. 2010

J. Anal. At. Spectrom.

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“…Flynn 22 reports the following elemental composition of milk: I (0.1-0.77), B (0.5-1.0), Fe (0.5), Si (3.0), Zn (3.5 mg/L) and Cr (2.0), Sc (10), F(20), Ni (26), Mn (30), As (20-60), Mo (50) and Cu (90 µg/L). It could also contain bismuth or lithium 23,24 . Trace element content of different tissues of dairy cows in Poland has been studied by Kosla et al 25 .…”

Section: Resultsmentioning

confidence: 99%

Determination of Trace Elements in Ashes of Milk Samples by Using XRF Technique

Söğüt¹,

Bali²,

Baltaş³

et al. 2013

Asian J. Chem.

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Energy dispersive X-ray fluorescence system has been used to determine the heavy metal ions present in cow's milk. Samples have been collected from farm and markets within the border of Kahramanmaras province, Turkey. An Epsilon 5 PANalytical Almelo, the Netherlands model energy dispersive X-ray fluorescence spectrometer has been used to analyze the samples. As a result of analysis of the samples, the various concentrations of elements such as Na,

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Advisability of X‐ray fluorescence analysis of dry residue of cow milk applied to monitor environment

Cited by 17 publications

References 17 publications

Evaluation of X-ray fluorescence spectroscopy as a method for the rapid and direct determination of sodium in cheese

Evaluation of X-ray fluorescence spectroscopy as a method for the rapid and direct determination of sodium in cheese

Atomic spectrometry update–X-ray fluorescence spectrometry

Determination of Trace Elements in Ashes of Milk Samples by Using XRF Technique

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