AI Summary & Key Takeaways
AI InsightAt the end of the study, it was found that the mean levels of calcium, magnesium, sodium, potassium, iron, zinc and copper contents in milk as 653.00±389 mg/L, 84.00±61.00 mg/L, 320.00±107 mg/L, 876.00±361 mg/L, 0.82±0.23 mg/L, 3.01±2.17 mg/L and 0.09±0.05 mg/L respectively.
📌 3 Key Takeaways
Abstract
In this study, it was aimed to determine the calcium, magnesium, sodium, iron, zinc, and copper contents in milk, pickled white cheese and Kasar cheese samples. The atomic absorption spectrometric method was used to determine of mineral content in samples, and the closed system microwave digestion method was used for digestion of samples. At the end of the study, it was found that the mean levels of calcium, magnesium, sodium, potassium, iron, zinc and copper contents in milk as 653.00±389 mg/L, 84.00±61.00 mg/L, 320.00±107 mg/L, 876.00±361 mg/L, 0.82±0.23 mg/L, 3.01±2.17 mg/L and 0.09±0.05 mg/L respectively. In pickled white cheese and Kasar cheese products, these values were found as 7067.00±3069 mg/kg and 6026.00±908 mg/kg, 411.00±95.8 mg/kg and 220.00±45.20 mg/kg, 4334.00±3021 mg/kg, and 5802.00±1972 mg/kg, 1742.00±602 mg/kg and 723.00±147 mg/kg, 3.05±1.27 mg/kg and 4.11±1.92 mg/kg, 20.19±5.52 mg/kg and 38.00±5.17 mg/kg, 0.54±0.10 mg/kg and 0.64±0.24 mg/kg, 067.00±3069 mg/kg and 6026.00±908 mg/kg, 411.00±95.8 mg/kg and 220.00±45.20 mg/kg, 4334.00±3021 mg/kg and 5802.00±1972 mg/kg, 1742.00±602 mg/kg and 723.00±147 mg/kg, 3.05±1.27 mg/kg and 4.11±1.92 mg/kg, 20.19±5.52 mg/kg and 38.00±5.17 mg/kg, 0.54±0.10 mg/kg and 0.64±0.24 mg/kg, respectively. Difference in mineral contents of the milk and cheese samples was statistically significant (p<0.05).
Özet
Bu araştırmada; süt ve peynir örneklerinde kalsiyum, magnezyum, sodyum, potasyum, demir, çinko ve bakır düzeylerinin belirlenmesi amaçlanmıştır. Mineral madde düzeylerinin belirlenmesinde atomik absorbsiyon spektrometrik yöntemden yararlanılmıştır. Örnek çözümlemesinde ise kapalı sistem mikrodalga yaş yakma metodu kullanılmıştır. Yapılan araştırma sonucunda; analiz edilen süt örneklerde ortalama kalsiyum, magnezyum, demir, bakır, çinko, sodyum ve potasyum düzeyleri sırasıyla 653.000±389 mg/l, 84.00±61.00 mg/l, 320.00±107 mg/l, 876.00±361 mg/l, 0.82±0.23 mg/l, 3.01 ±2.17 mg/l ve 0.09±0.05 mg/l olarak bulunmuştur. Beyaz ve kaşar peyniri örneklerinde ise bu değerler aynı sıra ile 7067.00±3069 mg/kg ve 6026.00±908 mg/kg, 411.00±95.8 mg/kg ve 220.00±45.20 mg/kg, 4334.00±3021 mg/kg ve 5802.00±1972 mg/kg, 1742.00±602 mg/kg ve 723.00±147 mg/kg, 3.05±1.27 mg/kg ve 4.11±1.92 mg/kg, 20.19±5.52 mg/kg ve 38.00±5.17 mg/kg, 0.54±0.10 mg/kg ve 0.64±0.24 mg/kg olarak bulunmuştur. Yapılan istatistiksel değerlendirmede ürünler arasındaki mineral madde değişiminin önemli olduğu bulunmuştur (p<0.05).