Basic nutrients and element contents of white cheese of diyarbakır in turkey

Merdıvan, Melek; Yilmaz, Evrim; Hamamcı, Candan; Aygun, R.Sezer

doi:10.1016/j.foodchem.2003.11.002

Cited by 39 publications

(26 citation statements)

References 17 publications

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“…Selenium contents in the samples were observed to be 4.32-131.6 mg 100 g -1 . These values are lower than those reported earlier (Gambelli et al 1999, Merdivan et al 2004. Smrkolj et al (2005) observed that, there are some differences selenium concentrations in different kind of dairy products such as, they found milk contains from 12 to 0.9 ngg -1 wet weight, yoghurt contains from 12.4 to 0.5 ngg -1 wet weight and cheese contains from 23.2 to 3.1 ngg -1 wet weight selenium.…”

Section: Referencescontrasting

confidence: 54%

Effect of Feeding Habits of Cows on Trace Element Contents of Some Dairy Products

Yılmaz¹

2012

KSEJ

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Concentrations of selenium, copper, nickel, zinc, cadmium and lead contents of several typical Turkish dairy products were determined using Inductively Coupled Plasma -Optical Emission Spectrometry (ICP-OES). The order of the elements in the dairy products was determined to be Zn > Se >Ni >Pb > Cu > Cd. Additionally, the concentration ranges in these samples were found to be 0. 003-79.7, 4.32-59.8, 0.1-31.53, 0.58-30.9, 0.22-9.89 and 0.008-1.89 µg 100g -1, respectively.In determination of the selenium content in selected dairy product, the highest values were found in the milk and white cheese, but lower values are observed in yogurt. In addition, the results show two kinds of dairy products (milk and white cheese) have as foods with high levels of nutritionally important trace elements such as Se and Zn. The results identify composition of these dairy products were within safety baseline levels for human consumption. Results obtained from this study also provided important information on safety and quality standards of local milk and milk products; cheese and yoghurts.

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Section: Referencescontrasting

confidence: 54%

Effect of Feeding Habits of Cows on Trace Element Contents of Some Dairy Products

Yılmaz¹

2012

KSEJ

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“…The literature on basic nutrient and mineral element composition of Mediterranean cheeses is rather scarce and limited to Turkish and Greek varieties [2,4,7,[9][10][11]. The aim of this work is to report on the macronutrient and mineral composition and the cholesterol contents of four regular and reduced-fat white brined cheeses (Akkawi, Halloumi, Double Crème and Braided) and Labneh that are heavily consumed in the Mediterranean region.…”

Section: Introductionmentioning

confidence: 99%

Chemical composition, mineral content and cholesterol levels of some regular and reduced-fat white brined cheeses and strained yogurt (Labneh)

Jaoude

Olabi

Najm

et al. 2010

Dairy Sci. Technol.

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-White brined cheeses and strained yogurt (Labneh) are the most popular dairy products in the Eastern Mediterranean. However, scant data are available on the nutrient profiles of these products. In the present work, 38 samples of regular and reduced-fat varieties of four white brined cheeses (Akkawi, Halloumi, Double Crème and Braided) and Labneh, produced from cow's milk, were analyzed for basic nutrients (water, protein, fat, ash and lactose), cholesterol and selected minerals (Na, Ca, K, Mg, P and Zn). The moisture contents of Labneh (78.6 g·100 g −1) and Double Crème (60.3 g·100 g −1 ) were higher than those of Akkawi, Halloumi and Braided cheeses (46.6-55.1 g·100 g −1 ). The fat content of full-fat Labneh was 8.8 g·100 g −1 while the full-fat brined cheeses contained fat levels between 18.3 and 23.9 g·100 g −1 . Protein contents ranged between 8.9 and 24.8 g·100 g −1. Cholesterol strongly correlated with fat content and an increase in cholesterol/fat ratios was observed with decreasing fat levels. Sodium contents ranged between 151 and 5012 mg·100 g −1 while Ca levels ranged between 43 and 921 mg·100 g −1 . The moisture contents indicated that Double Crème was a soft cheese while Akkawi, Halloumi and Braided cheeses were firm/semi-hard cheeses. The fat levels in dry matter (FDM) revealed that only full-fat Double Crème cheese with a FDM of 48 can be classified as full-fat while the other cheeses can be classified as medium fat, partially skimmed or skim. These data will be of use to dairy scientists and technologists, dietitians and bodies concerned with promoting healthier dietary practices.brined cheese / Labneh / composition / minerals / cholesterol ，而Ca 的含量在 43921 mg·100 gRésumé -Composition chimique et teneurs en minéraux et en cholestérol de fromages frais en saumure et de lait caillé égoutté (Labneh) à teneur normale ou réduite en matière grasse. Les fromages frais en saumure et le Labneh (lait caillé égoutté) sont les produits laitiers les plus populaires dans les pays situés à l'est du bassin méditerranéen. Cependant de rares données sont disponibles sur les profils nutritionnels de ces produits. Dans cette étude, 38 échantillons de 4 types de fromages frais en saumure (Akkawi, Halloumi, Double Crème et Braided) et de Labneh, à teneur normale ou réduite en matière grasse, produits à partir de lait de vache, ont été analysés pour leurs teneurs en nutriments basiques (eau, protéines, lipides, cendres, lactose), cholestérol et certains minéraux (Na, Ca, K, Mg, P, Zn). La teneur en matière grasse des Labneh « gras » était de 8,8 g·100 g −1 tandis que les fromages frais en saumure « gras » présentaient des teneurs en matière grasse de 18,3 à 23,9 g·100 g −1. Le cholestérol était fortement corrélé avec la teneur en matière grasse et une augmentation des ratios cholestérol/matière grasse était observée avec la réduction des niveaux de matière grasse. Les teneurs en sodium variaient entre 151 et 5012 mg·100 g −1 alors que les teneurs en calcium allaient de 43 à 921 mg·100 g −1. Les teneurs en hum...

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“…Toxic metals cause some problems for human, animal and plant (Renoux et al 2007;Pertsemli and Voutsa 2007). A considerable amount of information is available with regard to the some trace metal contents of produced different cheese in Turkey but few data have been published on trace metal content in herby cheese (Yuzbasi et al 2003;Gulbas and Saldamli 2005;Merdivan et al 2004;Mendil 2006).…”

Section: Introductionmentioning

confidence: 99%

Trace metal levels and some chemical parameters in herby cheese collected from south eastern Anatolia-Turkey

Vural

Narin

Erkan

et al. 2007

Environ Monit Assess

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Due to the consumption of the herby cheese in south eastern Anatolia-Turkey is at high ratio, chemical parameters such as dry matter, pH, acidity, aCl, protein, fat and trace metal contents in 50 different herby cheeses produced at this region have been determined in the presented study. The content of lead, copper, cobalt, nickel, chromium, cadmium, and iron have been analyzed by flame atomic absorption spectrometer in air/acetylene flame after combination ash digestion method and wet digestion method. The mean concentration of lead, copper, cobalt, nickel, chromium and cadmium in our samples are higher than literature values except iron.

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Basic nutrients and element contents of white cheese of diyarbakır in turkey

Cited by 39 publications

References 17 publications

Effect of Feeding Habits of Cows on Trace Element Contents of Some Dairy Products

Effect of Feeding Habits of Cows on Trace Element Contents of Some Dairy Products

Chemical composition, mineral content and cholesterol levels of some regular and reduced-fat white brined cheeses and strained yogurt (Labneh)

Trace metal levels and some chemical parameters in herby cheese collected from south eastern Anatolia-Turkey

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