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Vol. 25 No. 11 (2013): Vol 25 Issue 11

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Seasonal Changes in Mineral and Trace Elements of Çanak Cheese

https://doi.org/10.14233/ajchem.2013.14304
S.S. Kirdar
Department of Food Processing, Vocational Higher Education School, Mehmet Akif Ersoy University, Burdur, Turkey
E. Ocak
Department of Food Engineering, Faculty of Engineering and Architecture, Yuzuncu Yil University, 65080 Van, Turkey
S. Kose
Department of Food Processing, Vocational Higher Education School, Mehmet Akif Ersoy University, Burdur, Turkey
E. Ozer
Department of Nutrition and Dietetics, Faculty of Health Sciences, Near East University, Nicosia, Cyprus

Corresponding Author(s) : S.S. Kirdar

skirdar@mehmetakif.edu.tr

Asian Journal of Chemistry, Vol. 25 No. 11 (2013): Vol 25 Issue 11

Abstract

Seasonal changes of the ash content and mineral concentrations in Çanak cheese were studied. Mineral, trace and heavy metals including calcium, potassium, magnesium, copper, manganese, iron and zinc were analyzed using atomic absorption spectrometry. At the end of the study, the ash content averaged 3.85 ± 0.26 % in the winter samples and 3.00 ± 0.14 % in the summer ones. The mean concentration of 63,92, 296,74 and 1571,60 mg/kg (in winter) and 56,69, 225,61 and 1221.46 mg/kg (in summer) were measured for Mg, K and Ca, respectively. The concentration of the tested metals was in the range Zn > Fe > Cu > Mn over two seasons. Differences in mineral contents in the cheese making season was statistically significant (p < 0.01) significant seasonal variation was found for Ca, K, Mn and Fe (p < 0.01).

Keywords

Trace metals Minerals Atomic absorption spectrometry Anatolia region Cheese Çanak cheese
Kirdar, S., Ocak, E., Kose, S., & Ozer, E. (2013). Seasonal Changes in Mineral and Trace Elements of &Ccedil;anak Cheese. Asian Journal of Chemistry, 25(11), 6177–6180. https://doi.org/10.14233/ajchem.2013.14304
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