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Journals / Gıda / 1998 / Cilt: 23 - Sayı: 3

A Study on Calcium and Phosphorus Contents of White Cheese Produced in Trakya Region (Turkish with English Abstract)

Trakya Bölgesinde Üretilmiş Beyaz Peynirlerin Kalsiyum ve Fosfor Miktarları Üzerine bir Çalışma

Harun DIRAMAN
Mehmet DEMİRCİ
Journal
Gıda
Pages
—
Publication Date
1998-06-01
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In this study, it has seen that white cheese is an important Ca and P source.

📌 3 Key Takeaways

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Objective & Hypothesis:In this study, samples of white cheese, collected from 12 different dairy factory in Trakya Region, were studied in terms of their Ca and P contents.
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Key Findings & Data:Ca contents for studied samples ranged between 960-1420 mg/100 g, and mean value was 1150.1 mg/100 g on the other hand, P contents ranged between 358-519 mg/100 g and mean values was 442.1 mg/100 g.
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Conclusion & Impact:In this study, it has seen that white cheese is an important Ca and P source.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

In this study, samples of white cheese, collected from 12 different dairy factory in Trakya Region, were studied in terms of their Ca and P contents. Trakya region has a place, especially for white cheese production in Turkey. Ca contents for studied samples ranged between 960-1420 mg/100 g, and mean value was 1150.1 mg/100 g on the other hand, P contents ranged between 358-519 mg/100 g and mean values was 442.1 mg/100 g. In this study, it has seen that white cheese is an important Ca and P source.

Özet

Trakya Bölgesi özellikle beyaz peynir üretiminde Türkiye’de önemli bir yere sahiptir. Bu çalışmada, Trakya Bölgesinde üretilmiş ve 12 farklı işletmeden alınmış peynir örnekleri kalsiyum (Ca) ve fosfor (P) miktarları bakımından analiz edilmiştir. Beyaz peynir örneklerinin Ca miktarları 960-1420 mg/100 g arasında değişmiş, ortalama değer 1150.1 mg/100 g. P miktarları ise 358-519 mg/100 g arasında değişmiş, ortalama değer 442.1 mg/100 olarak bulunmuştur. Bu çalışma ile beyaz peynirlerin Ca ve P mineralleri bakımından zengin bir kaynak teşkil ettiği belirlenmiştir.

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Cite This Article

DIRAMAN, H., DEMİRCİ, M. (1998). A Study on Calcium and Phosphorus Contents of White Cheese Produced in Trakya Region (Turkish with English Abstract). Gıda, Cilt: 23 - Sayı: 3. https://ajindex.com/articles/104545

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