Compositional and Physico-chemical Modifications during the Manufacture and Ripening of León Raw Cow's Milk Cheese

The mineral composition (Ca, P, Mg, K, Na) in cheeses (cow’s, ewe’s and goat’s) with different ripening times using near infrared spectroscopy with a fibre-optic probe

“…The relationship Ca: P is 2.2, a high value compared with those obtained in goat's cheeses (Park, 2000) and in cow's cheeses (Jenness, 1980;Prieto et al, 2002). The average content of potassium, 1.26 g/kg is in agreement with other works (Herrera et al, 2006).…”

“…The analysis of the mineral composition in milk and cheeses has been performed by inductively coupled plasma atomic emission spectrophotometry (Prieto, Franco, González, Bernardo, & Carballo, 2002), ion exchange liquid chromatography, instrumental neutron activation analysis (Gambelli et al, 1999), atomic absorption spectrophotometry, atomic emission spectrophotometry (Lucas, Andueza, Rock, & Martin, 2008;Moreno-Rojas, Amaro-Lopez, Garcia-Gimeno, & Zurera-Cosano, 1995;Moreno-Rojas, AmaroLopez, & Zurera-Cosano, 1992) and flame and graphite furnace atomic absorption spectrometry (Mendil, 2006).…”

Mineral and heavy metal by inductively coupled plasma optical emission spectrometer in traditional Turkish yogurts

“…Cichoscki et al (2002) studied Prato cheese and they found higher Ca, P and Mg content than in the present study, but lower Na content. Prieto et al (2002) studied Leon raw cow's milk cheese and they found similar Ca, P, Mg and Zn contents with the present study. Sanchez-Segarra et al (2000), De la Fuente et al (2003) and Guler (2007) studied the mineral content of plain yoghurt.…”

Changes in the Mineral Content in Cheeses of Different Compositions during 6 Months of Ripening

“…The ratio Ca:P was 2.15; an elevated value compared with those obtained by Park (2000) for goat cheeses and for cow cheeses (Prieto et al 2002); the ratio being close to 1.2 considered normal by Jenness (1980).…”

“…Furthermore, changes in the composition and in physical-chemical parameters throughout the manufacture and ripening of cheese are of great importance since they determine not only the nutritional value, but also the organoleptic characteristics and quality (Prieto et al 2002).…”