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

Potential of Multispectral Imager to Characterize Anisotropic French PDO Cheeses: A Feasibility Study

“…Ash and Cl − contents presented significant difference between FM and the other ones since the highest amount were obtained for the former presenting the highest level which is in agreement with González-Martín et al [10,11] The average concentration of phosphorus for the four cheeses brands are in agreement with those found in other cheese brands. [10−12] The Ca/P ratio for FA, FM, BA, BC were of 1.32, 1.47, 1.24, and 1.19, respectively, close to the standard ratio (1.2) [13] observed for cow [14] and goat [15] cheeses.…”

“…The average Na + values were in the range of those reported for cheeses produced from bovine, ovine, and caprine raw milks. [10,11,16] Considering the SP and DP, the Fourme cheeses presented higher values than the Blue cheeses in accordance with the measurement of the viscoelastic properties (elastic and viscous modulus) of cheeses (samples of 2 mm width and 2 cm diameter) from 20 to 80 • C at a stress of 0.5 N and a frequency of 1 Hz (results not shown). The viscoelastic results showed that whatever the temperature, the FA cheeses exhibited the highest values of G' and G'', followed by the FM, then the BA and finally the BC cheeses.…”

Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy

“…The mineral composition (Ca, P, K, Na, and Mg) measurements were performed by inductively coupled plasma-optical emission spectroscopy (ICP-OES), after mineralization, at the Chemical Analysis Service of the Salamanca University (Salamanca, Spain), as reported by González-Martín et al (2011a).…”

Microwave plasma atomic emission spectrometric determination of Ca, K and Mg in various cheese varieties

“…Moreover milk's mineral content depends on numerous factors, such as genetic characteristics, the stage of lactation, environmental conditions, type of pasture and soil contamination, etc. (González-Martín, Hernández-Hierro, Revilla, Vivar-Quintana, & Lobos Ortega, 2011). In dairy products, the levels of trace elements are important for their nutritional and/or toxicological properties, contribute to the characterization of the quality and adequacy of the diet (Merdivan, Yilmaz, Hamamci, & Aygun, 2004).…”

“…Various elements in cheese samples from different countries have been determined by numerous methods such as flame atomic absorption spectrometry (FAAS) (Mendil, 2006;Orak, Altun, & Ercag, 2005), graphite furnace atomic absorption spectrometry (GFAAS) (Yuzbasi, Sezgin, Yildirim, & Yildirim, 2003), inductively couple plasma-atomic emission spectrometry (ICP-AES) (Bakircioglu, Kurtulus-Bakircioglu, & Ucar, 2011;Prieto, Franco, Prieto, Bernardo, & Carballo, 2002), ion exchange liquid chromatography (IC) (Gambelli, Belloni, Ingrao, Pizzoferrato, & Santaroni, 1999), neutron activation analysis (NAA) (Gambelli et al, 1999) and near infra-red spectroscopy (NIR) (González-Martín et al, 2011).…”