Levels of Se, Zn, Mg and Ca in commercial goat and cow milk fermented products: Relationship with their chemical composition and probiotic starter culture

• Published in: Food chemistry 2011-12, Vol.129 (3), p.1126-1131
• Main Authors: Navarro-Alarcón, Miguel, Cabrera-Vique, Carmen, Ruiz-López, Ma Dolores, Olalla, Manuel, Artacho, Reyes, Giménez, Rafael, Quintana, Verónica, Bergillos, Triana
• Format: Article
• Language: English
• Subjects: Animal productions; Biological and medical sciences; Calcium; Carbohydrates; Chemical composition; Food industries; Fundamental and applied biological sciences. Psychology; Goat and cow fermented dairy products; Magnesium; Milk and cheese industries. Ice creams; Probiotic starter culture; Selenium; Terrestrial animal productions; Vertebrates; Zinc
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2011.05.090

► We determined Se, Zn, Mg and Ca levels in goat and cow milk fermented products. ► Goat fermented milks are a better source for Mg when compared with cow samples. ► We observed important similarities in concentrations and behaviours for Mg and Ca. ► The labelled protein data increased linearly with Zn, Mg and Ca levels. ► The mineral and macronutrient levels were not influenced by different probiotic starters. We determined Se, Zn, Mg and Ca levels in 42 samples of goat and cow fermented milks which are widely consumed in Spain were determined. Atomic absorption spectrometry (hydride generation for Se and flame atomisation for remaining elements) was used as an analytical technique. Reliability of the procedure was checked. Only Mg levels in goat fermented milks were significantly higher to those found in cow fermented milks (p