Minerals and Vitamins in Milk and Dairy Products

Gordon, Iain J.

doi:10.1002/9781118635056.ch9

Cited by 3 publications

(4 citation statements)

References 14 publications

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“…The observed variations of minerals and heavy metals content could be attributed to numerous factors including type of milk, animal breed, period of lactation, feeding. Variations in technological production process (especially pressing and salting) in different production regions and among households result in different pH values of cheeses which have effect on different distribution of minerals and metals into cheese/whey or brine (Gordon, 2014).…”

Section: Mineral Profiles Of Serbian White Brined Cheesesmentioning

confidence: 99%

“…Cheese also contains a relatively large number of essential trace elements such as iron, iodine, copper, manganese, zinc, cobalt, selenium and chromium (Gordon, 2014). The level of minerals in cheese depends on numerous factors including those related to milk (type of milk, animal breed and period of lactation, feeding and geographical area of milk production) (Moreno-Rojas et al, 1994; Mendil, 2006), those related to the manufacturing processes and the specific variety of cheese (type of coagulation, pressing and salting conditions) ( Gordon, 2014) and those related to possible contamination from the equipment during process (Yüzbaşi et al, 2003;2009). Some of minerals like Cu, Zn and Fe are essential micro nutrients and have a variety of biochemical functions in human body.…”

Section: Introductionmentioning

confidence: 99%

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Fatty acid profiles and mineral content of Serbian traditional white brined cheeses

et al. 2018

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This study deals with fatty acid profiles and mineral contents of traditional Serbian white cheeses in brine. Study covered four Serbian traditional white brined cheeses: Zlatar cheese, Sjenica cheese, Svrljig cheese and Homolje cheese prepared from raw cow and ovine milk. Fatty acid profiles of traditional cheeses were qualitatively and quantitatively different. The content of saturated fatty acids was in the range of 65.97 %-76.61 % (cow cheeses) and 69.68 %-74.52 % (ovine cheeses). Unsaturated fatty acids range of cow and ovine cheeses was 23.39 %-34.03 % and 25.48 %-30.08 %, respectively. Depending on the type of cheese, the ratio of polyunsaturated fatty acids was 1.66 %-11.03 %. The lowest content of saturated fatty acids was observed in Sjenica cow cheeses. Thus, this type of traditional cheeses had the most favorable health indices including atherogenicity index (1.89), thrombogenicity index (1.37) and desirable fatty acid ratio (46.34 %). Mineral content of traditional cheeses was also different. The ratio Ca:P was in the range of 0.70-1.33. The highest level of Ca, P, K, Mg, Zn, Cu and Cr was detected in Sjenica cheeses prepared from cow milk. The absence of Cd was observed in all cheeses.

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Section: Mineral Profiles Of Serbian White Brined Cheesesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Fatty acid profiles and mineral content of Serbian traditional white brined cheeses

et al. 2018

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“…The yogurt production process starts with the collection of milk and continues with pasteurization, standardization, homogenization, culture addition, fermentation/incubation, packaging, and cold storage and distribution operations (Sel & Bilgen, 2015). According to (Rosenthal, 1991;Chandan and Shahani, 1993;Tamime & Robinson, 1999) the success of the yogurt industry can be attributed to its health-related glamour, the increase of low-fat products, the wide variety of tastes and textures, intense marketing activities, and its relatively low costs.…”

Section: Description Of the Yogurt Production Processmentioning

confidence: 99%

Production and distribution planning, scheduling and routing problem in a yogurt supply chain under robust fuzzy uncertainty: a case study

javadi,

Akbari,

Salimzadeh

et al. 2023

Preprint

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Regarding the gradual evolution of the food industry and all challenges it faces, like the high perishability of the product, managing the food industry supply chain has become an attractive issue for researchers and decision-makers. Over time the integration of uncertain aspects has continuously gained importance for managerial decision-making. Among these, the industry of yogurt products is one of the most challenging industries. In this study, we investigate the problem of production and distribution planning, scheduling, and routing in the yogurt industry supply chain network. The problem is a multi-product, single plant, multi-distribution center, multi-period, and multi-transportation track. A mixed-integer non- linear programming (MINLP) model is presented to minimize the total costs, including production, setup, overtime, unmet demand, and transportation. Besides, a robust fuzzy programming approach is applied to the problem under uncertainty. A meta-heuristic approach based on the Genetic algorithm was developed to solve the problem. In addition, the required modifications to make GA applicable are the problem mentioned. Tested experiments indicate that the proposed algorithm has an average gap of less than 0.4 percent from the optimal solution within a reasonable time. A real-world case is considered, and the proposed GA method compared to CPLEX and the results show the effectiveness of the model and the average objective function had approximately a 10% improvement.

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“…Since the vitamins are heat sensitive, the UHT process reduce vitamin C, folate and vitamin B6 levels considerably, while it decrease thiamine, B12 and pantothenate contents slightly (27). In table 2.9 shows that as the fat content of milk reduces, some of its vitamins decrease.…”

Section: Milk Vitaminsmentioning

confidence: 99%

Animal and plant-based milk and their antioxidant properties

Yiğit

2019

Veterinary Journal of Mehmet Akif Ersoy University

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Today, the most consumed milk is cow milk, which can be found in the market as raw, pasteurized and sterilized. In addition, goat and sheep milks are the milk types that are able to be reached easily. Nowadays, donkey and camel milk are also started to be demanded, due to its similarity to breast milk and due to many protective factors. As the rate of allergy development in the newborns and the tendency of vegan nutrition increased, the production of herbal milk began to increase as an alternative to animal milk. Besides the nutritious content of milk since it contains proteins, fats, carbohydrate and minerals, the antioxidant role of it also needed to be considered. With this advantage, human and camel milk became more prominent than th eother milk types. In this review, the nutritional and protective properties of milk were explained by taking attention to the composition of different milk types. Hayvansal ve bitkisel kaynaklı sütler ve antioksidan özellikleri ÖZGünümüzde tüketilen sütlerin çok büyük bir kısmı inek sütü olup, bunu da piyasada çiğ, pastörize ve sterilize olarak bulmak mümkündür. Ayrıca keçi ve koyun sütü de ulaşılabilmesi kolay olan sütlerdir. Bunların yanı sıra anne sütüne benzerliğinden ve pek çok koruyucu faktörü içermesinden dolayı eşek sütü ve deve sütü de son zamanlarda talep edilmeye başlanan sütler olmuştur. Yeni doğanlarda hayvansal sütlere karşı alerji gelişme oranı ve vegan beslenme eğilimi arttıkça hayvansal sütlere alternatif olarak bitkisel süt üretimi de artmaya başlamıştır. Süt, içerdiği protein, yağ, karbonhidrat, vitamin ve minerallerden dolayı besleyici bir besin olmasının yanısıra antioksidan rolü ile de göz ardı edilemeyecek bir içecektir. Bu yönüyle insan ve deve sütü diğer süt türlerinden daha öne çıkmaktadır. Bu derlemede farklı türlere ait sütlerin bileşimine dikkat çekilerek, sütün besleyici ve koruyucu özellikleri açıklanmıştır.

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Minerals and Vitamins in Milk and Dairy Products

Cited by 3 publications

References 14 publications

Fatty acid profiles and mineral content of Serbian traditional white brined cheeses

Fatty acid profiles and mineral content of Serbian traditional white brined cheeses

Production and distribution planning, scheduling and routing problem in a yogurt supply chain under robust fuzzy uncertainty: a case study

Animal and plant-based milk and their antioxidant properties

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