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

• Published in: Food chemistry 2004-09, Vol.87 (2), p.163-171
• Main Authors: Merdivan, Melek, Yilmaz, Evrim, Hamamci, Candan, Aygun, R.Sezer
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Element; Food industries; Fundamental and applied biological sciences. Psychology; Milk and cheese industries. Ice creams; Nutrient; Turkey; White cheese
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2003.11.002

Basic nutrients, moisture, fat and protein, and concentrations of 15 major and trace elements in total and fatty parts of Diyarbakır white cheese were evaluated for compositional differences. Elements were determined using inductively coupled plasma atomic emission spectrometry, while fat was determined by supercritical extraction and protein by protein/nitrogen analyzer. Diyarbakır brine and melt cheeses have lower humidity and higher protein than market brine cheese samples. The fat level was 14–18% for all cheeses. The levels of investigated major and trace elements were much higher in three types of cheese samples. Except for Zn and Mn, the other investigated elements were found in fairly low concentrations and at variable ranges in the fatty part of cheese samples. The elements, Mg among major elements and Fe among trace elements, were highest in that part. Na and Ca as major and Zn, Fe and Al as trace elements were found at maximum levels, especially in Diyarbakır melt cheese. Also, levels correlations between basic nutrients, basic nutrients and elements and element pairs were investigated.